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🥗 Colorful Salad in a Jar

400 kcal · 30 min · 4 servings

Ingredients

• Couscous 200 g
• Salt Pinch
• Carrots 2 pcs
• Beetroot, pre-cooked 250 g
• Salad Mix 125 g
• Chickpeas 400 g
• Spring Onions 3 pcs
• Lemons 1 pc
• Yogurt, plain 150 g
• Olive Oil 3 tsp
• Honey 2 tsp
• Pepper, black ground Pinch
• Cumin Pinch

Instructions

1. 1. Bring about 300 milliliters of water to a boil in a pot.
2. 2. Place couscous and a pinch of salt in a bowl.
3. 3. Pour the boiling water over the couscous.
4. 4. Let the couscous swell (absorb the water) for about 8 to 10 minutes covered.
5. 5. Then let the couscous cool down.
6. 6. Peel the carrots and cut off the ends.
7. 7. Grate the carrots finely.
8. 8. Drain the beets.
9. 9. Grate the beets finely as well.
10. 10. Wash the salad thoroughly.
11. 11. Spin the salad dry in a salad spinner.
12. 12. Place the chickpeas in a sieve.
13. 13. Rinse the chickpeas.
14. 14. Let the chickpeas drain well.
15. 15. Layer the prepared ingredients into clean jars.
16. 16. Seal the jars.
17. 17. Store the jars in the refrigerator until serving.
18. 18. Wash the spring onions.
19. 19. Remove the root ends of the spring onions.
20. 20. Dice the spring onions finely.
21. 21. Halve the lemon.
22. 22. Squeeze the juice from the lemon.
23. 23. Place the spring onions in a bowl.
24. 24. Mix the spring onions with yogurt, oil, and honey.
25. 25. Season the mixture with salt, pepper, and cumin.
26. 26. Add the lemon juice to the mixture.
27. 27. Fill the dressing into small containers.
28. 28. Serve the dressing separately with the salad.

Nutrition per serving

• kcal: 400
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 60 g