Couscous, Chickpea and Arugula Salad

I used this recipe for my first attempt at  Mason Jar Salad.  It was easy and makes a great salad for lunch as the couscous will help keep you full! The original recipe is from Eating Well and can be found here. 

My version is below. 

Couscous, Chickpea and Arugula Salad with Lemony Vinaigrette 

Dressing:
1/2 cup extra virgin olive oil
1/4 cup of lemon juice, or juice from 1 lemon
1/2 cup red wine vinegar
2 large garlic cloves, minced
Salt/pepper to taste *i used a lot of pepper

Whisk all ingredients together in a small bowl.  If you have a dressing container pour all ingredients into container, close lid, hold tightly and shake until well mixed.

Salad:
1 1/4 cups of water
1 cup of whole wheat Couscous
1 14 oz can of chickpeas, drained and rinsed
4 cups of arugula
2 cups of spinach
1 cup of cherry tomatoes, halved
1/2 cup of feta cheese, crumbled
1 1/2 cups of broccoli slaw

Bring water to boil in medium sized sauce pan.  When water reaches a boil, remove from heat, pour Couscous in water.  Cover and let stand for 5 minutes until water is absorbed.  Let cool

*for immediate serving 
Toss spinach, arugula and broccoli slaw and place in serving bowl.  Layer couscous, chickpeas, tomatoes and feta on top.  Toss with dressing and serve.

*for Mason Jar Salads
Layer each ingredient evenly in each jar (will make 4 large salads).  Layer in this order and then seal jar and store in fridge. 

Bottom Layer: 3 Tablespoons of dressing. 
Chickpeas
Tomatoes
Broccoli Slaw
Couscous
Feta
Spinach & Arugula Mixed.  

*If you worry about anything getting soggy or storing for more than 3-4 days I would leave dressing out and you can store on side.  
*This amount of dressing in the mason jar used will leave you some left over.  Can increase amount in jar or save.