Squash and Couscous Mason Jar Salad July 31 2018, 0 Comments

The star of this week's salad is one of my favorite summertime vegetables, the yellow crookneck squash. Like it's cousins, straightneck yellow squash and zucchini, this type of squash is a great low-calorie alternative to pasta. It's also full of vitamins (A and C) and potassium as well as fiber (most of the fiber is in the skin, which is edible AND tasty, so no need to peel it). I paired it with couscous in this salad (and it's quite delicious!), but if you are looking for a healthier version, just use quinoa instead. Quinoa contains more protein and fiber with fewer calories, but a little couscous every once in awhile isn't so bad!

Prep time: 30 mins 
Yield: 5
Serving Size: 1 16oz mason jar


  • 2 yellow squash (or zucchini)
  • 1 mozzarella cheese ball
  • 4 cups spinach
  • 1/2 cup dry couscous
  • 1 1/2 cup grape tomatoes
  • 1/4 cup pine nuts
  • 5oz pesto sauce
  • 1 bell pepper


  1. Start by cooking the couscous: bring 1/2 cup water to a boil and then add in the couscous. Cover and remove from heat, let stand for about 10 minutes. Fluff with a fork and add some garlic powder or other seasoning if desired. Refrigerate until cool. 
  2. Prep the other ingredients: cut the tomatoes in half, cut the cheese into bite-size pieces, chop the bell pepper and spiralize the squash.
  3. Layer the ingredients evenly across 5 jars in this order: pesto, tomatoes, peppers, couscous, cheese, squash, spinach, pine nuts.
  4. Replace mason jar lids & bands, then store upright in the fridge until you are ready to enjoy.