Mediterranean Lunch Box Meal Prep
Healthy Mediterranean lunch boxes with couscous, chickpeas, fresh vegetables, and hummus. Easy meal prep recipe ready in 30 minutes. Perfect for balanced weekday lunches.
Ingredients
For the Lunch Boxes
- 1½ cups uncooked whole wheat couscous
- 1 medium cucumber roughly chopped
- 2 bell peppers 1 red and 1 yellow
- ½ red onion finely chopped
- 1 cup cherry tomatoes halved
- ½ cup fresh flat-leaf parsley chopped
- 1 can chickpeas 15 ounces, drained and rinsed
- 1 cup hummus
- ½ cup Kalamata olives
For the Dressing
- 2 tablespoons olive oil
- Juice of 1 lemon
- ¼ cup white vinegar or red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Prepare the whole wheat couscous according to the package instructions, adding a pinch of salt to the cooking water. Fluff with a fork and allow it to cool slightly.
- While the couscous cooks, prepare the vegetables. Roughly chop the cucumber, dice the bell peppers, finely chop the red onion, halve the cherry tomatoes, and chop the parsley.
- Make the dressing by whisking together olive oil, lemon juice, vinegar, oregano, smoked paprika, salt, and black pepper in a small bowl or jar.
- Add the drained chickpeas to a bowl and toss with 1 tablespoon of the dressing for extra flavor. For crispier chickpeas, roast them in the oven at 350°F for 20 minutes.
- In another bowl, combine the bell peppers, red onion, parsley, and 2 tablespoons of the dressing.
- Divide the couscous evenly among meal prep containers.
- Arrange the cucumber, tomatoes, pepper mixture, olives, chickpeas, and a generous spoonful of hummus on top.
- Divide the remaining dressing among the containers. Mix before eating for the best Mediterranean Lunch Box Meal Prep experience.
Notes
- Add grilled chicken or baked tofu for extra protein.
- Baby spinach or arugula can be added for more greens.
- Serve with warm pita bread for a more filling meal.
- Red wine vinegar may be replaced with apple cider vinegar.