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Delicious Shrimp Couscous Lunch Jar perfect for a healthy meal

Zesty Mediterranean Shrimp Couscous Jars

These Zesty Mediterranean Shrimp Couscous Jars are perfect for a healthy and delicious make-ahead lunch. Layers of fluffy couscous, seasoned shrimp, fresh vegetables, and a tangy lemon-herb dressing create a vibrant and satisfying meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 jars
Calories 450 kcal

Equipment

  • Skillet
  • Small bowl or jar
  • Mason jars

Ingredients
  

For the Couscous Base:

  • 1 cup instant couscous
  • 1.5 cups hot vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the Shrimp:

  • 1 lb medium shrimp, peeled and deveined
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the Veggies & Mix-ins:

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely diced
  • 1 cup yellow bell pepper, diced
  • 1 can chickpeas, rinsed and drained (15-ounce)
  • 0.25 cup fresh parsley, chopped

For the Dressing:

  • 0.25 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.5 tsp dried oregano
  • Salt and pepper to taste

Instructions
 

Prepare the Couscous:

  • Cook couscous with hot vegetable broth as directed; fluff with a fork, stir in olive oil, salt, and pepper, then cool completely.

Cook the Shrimp:

  • Season shrimp with garlic powder, paprika, salt, and pepper; cook in olive oil for 2-3 minutes per side until pink. Toss with lemon juice and cool completely.

Make the Dressing:

  • Whisk together extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper until emulsified.

Layer Your Lunch Jars:

  • Ensure couscous and shrimp are thoroughly cooled before layering.
  • Pour 2-3 tablespoons of dressing into the bottom of each mason jar.
  • Add diced cucumber, yellow bell pepper, and rinsed chickpeas.
  • Spoon the cooled couscous on top of the vegetables.
  • Layer with halved cherry tomatoes and finely diced red onion.
  • Place the cooled cooked shrimp as the top layer.
  • Garnish with fresh chopped parsley.

Seal and Store:

  • Seal jars tightly and refrigerate for up to 3-4 days; enjoy cold.

Notes

For best results, allow all components to cool completely before assembling the jars to prevent sogginess. You can customize the vegetables based on your preferences or what's in season. This recipe is excellent for meal prepping as it stays fresh in the refrigerator for several days.