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Salad In A Jar: Hearty Couscous

Course Salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 1 small Bell jar
Author Rebelle Kitchen



  • ½ cup couscous
  • ½ cup vegetable broth
  • 2 TBSP water
  • 1 tsp vegan butter I use Earth Balance
  • pinch salt


  • 1 tsp olive oil
  • 1 TBSP Homestyle Ranch Daiya
  • 1 TBS Vegan Mayonaise Hellmann's
  • cup black beans drained and rinsed
  • 1 campari tomato sliced
  • ¼ cup cucumber diced
  • cup sweet potato cubes sprinkled with cinnamon
  • ½ cup couscous cooked
  • ¼ cup organic corn drained and rinsed
  • 1 TBSP hemp seeds hemp hearts
  • ¼ cup cashew halves
  • pinch salt and pepper
  • handful spring mix/lettuce/spinach
  • pinch microgreens


For the sweet potato

  • Preheat the oven to 425℉. Peel and cut up the sweet potato into cubes. Drizzle some coconut or olive oil over them and sprinkle with cinnamon. Bake in the oven at 425℉ for about 20-25 minutes or until tender.

For the couscous

  • In a small pot, bring the vegetable broth, water, vegan butter, and salt to boil. Add the couscous, stir, and remove from heat. Let it sit for 5 minutes before fluffing with a fork.

For the salad

  • Add the ingredients into the jar in the order they are written (wet ingredients at the bottom). Start with the olive oil and end with the microgreens on the top. Store in the fridge for up to 3-4 days.