• Emily

Veggie Couscous Jars

This week we are taking the camper on a mini vacation to Michigan. We don't have much planned, just heading up North and seeing what kind of adventures we can get into. Anytime we take a camping trip, my first priority is always food. What's for dinner? What are we going to have for lunch? What food do I need to prep ahead of time? How many snacks am I going to need? The heart of every trip is pretty much food.


Since so much emphasis is placed on what we eat, I spend extra time preparing for our culinary experience. I first brainstorm what foods I plan on making, whether that be at home, ahead of time, or during our trip. Next, I make a list of what I need to buy and what foods I already have that I need to remember to bring (for instance soy sauce or condiments). I then head to the store and try to stick to the list, but of course usually buy a few extra goodies. After stocking up on groceries at Fresh Thyme, I prep whatever meals need made (if any), cut fruits and veggies, add seasoning to containers etc. The last step is super important...remember to grab all the food I bought and made! I've learned the hard way on this one. Veggie burgers just aren't the same without the patties.


For this trip, one of the meals I prepped ahead of time were these colorful Veggie Couscous Jars. Super simple, convenient, to-go meals. I was able to put together these healthy jars in 20 minutes with just a few simple ingredients. Not only are these great for camping, but also school lunches, snacks on the go, and any other time you need to grab a quick bite to eat.



Couscous takes only 10 minutes to cook, which makes this a great base for this convenient recipe. Red pepper, corn, cucumber (first one picked from my garden!!), and red onion were a great combo, but this recipe is pretty flexible.


Lately I've been trying to repurpose jars that I empty from my fridge. I have a collection of pickle, salsa, kimchi, and banana pepper jars I put to good use for this recipe. Even though I recycle at my house, I still feel bad tossing my empty jars into recycling when they could be used for so much more.





To top off these delightfully delicious meals, I used a tahini based dressing. This refreshing dressing made with tahini, lemon, garlic, and liquid aminos gives this dish a flavorful punch.





Check out the full recipe below. Feel free to add any additional veggies that strike your fancy.




Comment below and let me know what you guys think! Check out my plant-based recipe subscription, The MM Community, to gain access to dozens of other tasty recipes.

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