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THE Grain Salad I've Been Eating On Repeat


I'm not gonna lie, I'm petty obsessed with a fill-it-with-all-the-textures-flavours-and-nutritional-goodness salad, and this baby is no exception 🥗

It's crunchy, savoury, fresh filling and packs that umami zing we're all looking for.


I usually recommend meal prep for my clients in a very different way. Instead of prescribing recipes, charts and dictating what/when to eat, I offer them a flexible structure so they can "build-their-own" meals.

This salad was born from that philosophy. I was just messing around in my kitchen, using up what I had, getting something nourishing ready to eat for a busy week, and my mouth was very happy as a result!

THE Grain Salad



1 cup whole wheat couscous

1/2 red onion

1 cup frozen edamame

1 whole cucumber

5 celery stalks

5 carrots

1 bunch curly parsley

1 small bunch mint leaves

2 green onions


1/4 cup peanut butter

1/4 tamari

1/4 cup of olive (or grapeseed) oil

the juice of 3 limes

1 tbsp maple syrup

3 garlic cloves, minced

1 tsp sambal oelek (or red chilli flakes)


  1. Cook your couscous according to package directions. (Basically boil 2 cups of water and add your couscous, let it sit for 5 mins.) Set aside to cool.

  2. Thaw your edamame in a medium bowl of hot water and let sit for 5 minutes, or until plump and rehydrated.

  3. In a large mixing/salad bowl, whisk together your peanut butter, tamari, olive oil, lime juice, maple syrup, minced garlic and sambal. Season with kosher salt (you'll need more than you think) and fresh cracked pepper until it tastes amazing. Your dressing should be creamy but easily drizzle-able. You can add some warm water to reach desired consistency.

  4. Small dice your red onion, cucumber and celery. Grate your carrots. Toss all of this into your salad bowl. Add the cooled couscous as well. Season with salt (salt = flavour, friends). Mix this up until the salad is evenly coated with the dressing.

  5. Roughly chop your parsley, green onion and mint leaves and set aside.

  6. Serve yourself a bowl, top with your chopped fresh herbs and enjoy!


  1. This salad keeps really well in the fridge for 3-4 days. Just keep the herbs separate, store them in a container with a damp paper towel, and sprinkle onto your bowl when you're ready to eat (If you mix them in, the acidity from the lime juice will turn them brown).

  2. Cilantro would probably be amazing in place of parsley!

  3. I've enjoyed this salad on it's own, or with some hard boiled egg or salmon for extra protein and fat. All delish!

  4. Cashews sprinkled on top would be a great add on, as well!

  5. Don't have couscous on hand? You could also use quinoa, bulgur, farro, or brown rice.


If you're looking to uplevel how you nourish + fuel your body, then let's chat 👇

I offer complimentary Healthy Habit Audits, where we unpack what's stopping you from living a balanced, nourished and fuelled life!


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