Step 1

Prepare the couscous according to the package instructions, making sure to add a bit of salt to the water.

Step 2

While the couscous is cooking and resting, prepare the veggies: chop the cucumber, the peppers, the red onion, and cut the cherry tomatoes in half. Finely chop the parsley.

Step 3

Prepare the dressing by mixing the olive oil, the juice of one lemon, dried oregano, salt, and pepper in a jar. Make sure to taste the seasoning and adjust to your liking.

Step 4

Drain and rinse the chickpeas, add them to a bowl and mix with 1 tablespoon of dressing and the smoked paprika. If you prefer, you can also roast the chickpeas in the oven for 20 minutes at 350F.

Step 5

In another bowl, mix the bell peppers with the chopped red onion, 2 tablespoons of dressing, and the chopped parsley.

Step 6

Divide the couscous equally among the meal prep containers. Then add all the chopped veggies, olives, chickpea salad, and top everything with a good serving of hummus (if you are making the hummus on the go, you'll need an extra 5 minutes - you can follow my recipe here).

Step 7

Divide the remaining dressing between the bowls, and mix well before eating.