Giant Couscous and Roasted Vegetable Meal Prep Jar
Elevate your lunch game with this vibrant meal prep jar brimming with fluffy giant couscous and a medley of perfectly roasted vegetables. Packed with protein and flavor, it’s the ultimate grab-and-go option for those hectic days! You’ll love how easy it is to whip up and customize with your favorite seasonal veggies!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- fresh chopped basil
- 1/2 a peeled butternut squash
- 1 carrot
- fresh chopped mint
- 1 red onion
- 2 red peppers
🥩Meat & Seafood(1)
- 1 packet of Dopsu No-Chicken pieces
🫙Pantry Staples(3)
- 1 tsp agave (5 ml)
- 1 tbsp of good quality olive oil (15 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(1)
- a generous pinch of salt
🍯Sauces & Condiments(1)
- 1 tsp whole grain mustard (5 ml)
📦Other(1)
- 1 courgette
Nutrition (per serving)
Calories
233
Protein
13g
Carbs
25g
Fat
10g
👨🍳 Instructions
- 1
Wash and chop the vegetables: carrot, courgette, butternut squash, red onion, and red peppers.
- 2
Add the chopped vegetables to a tray with 1 tbsp of good quality olive oil and a generous pinch of salt.
- 3
Roast the vegetables at 180 degrees Celsius for 45 minutes.
- 4
Meanwhile, prepare the giant couscous according to packaging instructions.
- 5
Cook 1 packet of Dopsu No-Chicken pieces according to packaging instructions.
- 6
To make the sauce, combine fresh chopped basil and mint, 1 tbsp olive oil, 1 tsp whole grain mustard, 1 tsp agave, and a pinch of salt.
- 7
Store in the fridge for up to 3 days.
💡 Pro Tips
- ✓Cut all vegetables to 1.5-2 cm cubes and keep similar-sized pieces together on the tray, as butternut squash and carrots need 45 minutes while courgette softens in 25-30 minutes; stagger their placement so denser vegetables are on hotter outer edges and softer ones toward cooler center.technique1.5-2 cm cubes; 45 min butternut squash vs 25-30 min courgette
- ✓Toss vegetables with oil and salt at the 22-minute mark (halfway through roasting) to ensure even browning; the Maillard reaction accelerates after moisture evaporates, so early tossing prevents burning while late tossing maximizes caramelization.timing22-minute mark (50% through 45-min roast)
- ✓Cook giant couscous with a 1:1.5 couscous-to-liquid ratio rather than the standard 1:2 ratio used for regular couscous, since larger pearls require less water absorption; this prevents mushiness and maintains texture after 3 days of storage.ingredient1:1.5 ratio vs standard 1:2
- ✓Dress the assembled jars with the herb-mustard sauce only 2 hours before eating or storing, not immediately, because the vinegar in mustard (pH 3.5) accelerates vegetable softening; store sauce separately and add when consuming to maintain 3-day freshness.timingAdd sauce 2 hours before eating, store separately
- ✓Layer jars in this order from bottom to top: couscous, roasted vegetables, plant protein, then herbs—this creates a moisture barrier where couscous absorbs vegetable liquid without becoming mushy, keeping the protein-rich layer insulated from direct hydration.techniqueBottom-to-top: couscous, vegetables, protein, herbs
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Giant Couscous and Roasted Vegetable Meal Prep Jar
Elevate your lunch game with this vibrant meal prep jar brimming with fluffy giant couscous and a medley of perfectly roasted vegetables. Packed with protein and flavor, it’s the ultimate grab-and-go option for those hectic days! You’ll love how easy it is to whip up and customize with your favorite seasonal veggies!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- fresh chopped basil
- 1/2 a peeled butternut squash
- 1 carrot
- fresh chopped mint
- 1 red onion
- 2 red peppers
🥩Meat & Seafood(1)
- 1 packet of Dopsu No-Chicken pieces
🫙Pantry Staples(3)
- 1 tsp agave (5 ml)
- 1 tbsp of good quality olive oil (15 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(1)
- a generous pinch of salt
🍯Sauces & Condiments(1)
- 1 tsp whole grain mustard (5 ml)
📦Other(1)
- 1 courgette
Nutrition (per serving)
Calories
233
Protein
13g
Carbs
25g
Fat
10g
👨🍳 Instructions
- 1
Wash and chop the vegetables: carrot, courgette, butternut squash, red onion, and red peppers.
- 2
Add the chopped vegetables to a tray with 1 tbsp of good quality olive oil and a generous pinch of salt.
- 3
Roast the vegetables at 180 degrees Celsius for 45 minutes.
- 4
Meanwhile, prepare the giant couscous according to packaging instructions.
- 5
Cook 1 packet of Dopsu No-Chicken pieces according to packaging instructions.
- 6
To make the sauce, combine fresh chopped basil and mint, 1 tbsp olive oil, 1 tsp whole grain mustard, 1 tsp agave, and a pinch of salt.
- 7
Store in the fridge for up to 3 days.
💡 Pro Tips
- ✓Cut all vegetables to 1.5-2 cm cubes and keep similar-sized pieces together on the tray, as butternut squash and carrots need 45 minutes while courgette softens in 25-30 minutes; stagger their placement so denser vegetables are on hotter outer edges and softer ones toward cooler center.technique1.5-2 cm cubes; 45 min butternut squash vs 25-30 min courgette
- ✓Toss vegetables with oil and salt at the 22-minute mark (halfway through roasting) to ensure even browning; the Maillard reaction accelerates after moisture evaporates, so early tossing prevents burning while late tossing maximizes caramelization.timing22-minute mark (50% through 45-min roast)
- ✓Cook giant couscous with a 1:1.5 couscous-to-liquid ratio rather than the standard 1:2 ratio used for regular couscous, since larger pearls require less water absorption; this prevents mushiness and maintains texture after 3 days of storage.ingredient1:1.5 ratio vs standard 1:2
- ✓Dress the assembled jars with the herb-mustard sauce only 2 hours before eating or storing, not immediately, because the vinegar in mustard (pH 3.5) accelerates vegetable softening; store sauce separately and add when consuming to maintain 3-day freshness.timingAdd sauce 2 hours before eating, store separately
- ✓Layer jars in this order from bottom to top: couscous, roasted vegetables, plant protein, then herbs—this creates a moisture barrier where couscous absorbs vegetable liquid without becoming mushy, keeping the protein-rich layer insulated from direct hydration.techniqueBottom-to-top: couscous, vegetables, protein, herbs