lemon herb tuna couscous salad in a jar
Serves 1
10 mins cook
15 mins total
Made with loads of fresh vegetables and herbs, this lemon herb tuna couscous salad in a jar is the perfect meal prep.
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Make the couscous by bringing a pot of ¾ c chicken bone broth to a boil and add the 1/4 c Israeli couscous. Cover and let simmer for about 8 minutes then strain off an excess liquid. un the pearls under cold water to cool them quickly.
While it cooks, chop everything.
To a large 0.5 liter jar (or bigger) add the 3 tbsp Avocado oil, ½ lemon (juice from it), and Pinch of salt and mix well. Then layer the other ingredients in this order: 1 3 oz can tuna, 2 tbsp Parsley, 1 tbsp Mint, 2 tbsp Pomegranate seeds, ⅛ of a red onion, and 1 tbsp Pistachios. Finally top with cooled couscous, cover, and store in the fridge until ready to eat.
See notes for tips of meal prepping and ttraveling with the salad.
Eiter mix everything in the jar just before eating or dump it out into a bowl.
