Thai Cous Cous Salad

by Collette White | 3 December, 2019

Good Morning friends! I hope this finds you all well. I am enjoying creating salads for my family, hearty enough to be meals for them – plus full of flavour and colour! So, here is another. As always, I have tried to answer any possible questions in the ‘notes’ section so be sure to read those and if you still have any questions just send me through a message. I am always happy to help if I can. Happy December! Happy Summer! 


2 x 500g packets cous cous

15 snow peas – cut into thin strips

6 spring onions – roughly cut

3 carrots – peeled and dice

2 yellow capsicum – cut into thin strips

1 large broccoli head – roughly cut

500g tofu – cut into approx. 2cm x 2cm chunks *

1 bunch coriander – roughly shredded

1 cup roasted and unsalted cashews – roughly chopped


4 tblspns tamari soy sauce

3 heaped tblspns peanut butter *

2 tblspns maple syrup

Juice of 2 limes (1/3 cup)

1 tspn sesame oil

2cm x 2cm fresh ginger – grated

pinch of salt

1 chilli – thinly sliced (optional)


Cook the cous cous as per packet then set aside to cool to room temperature.

Meanwhile cut and prepare the remaining ingredients and place them in a large serving bowl.

In a small bowl or glass jar * place all the ingredients for the dressing and mix until thoroughly combined (it can take a little bit for the peanut butter to mix through so have a little patience).

Once the cous cous is cooled add it to the large bowl with all the other ingredients and pour the salad dressing over.

Use tongs, two large spoons or clean hands * to mix gently but thoroughly.

Serve and enjoy!

Makes LOADS *


  • This amount served 2 adults and 4 hungry kids for dinner then again for lunches plus there was a little leftover – you can easily halve the entire recipe if needed
  • With the little bit of leftovers, I added some eggs and turned it into a Frittata for breakfast – it was a huge hit!
  • If you have a good leak proof glass jar, it is easiest to add all the dressing ingredients into it and SHAKE until combined – it’s quicker and the kids love helping with this part!
  • I am a ‘cook with my hands’ (yes, well washed clean hands!) type of person, so with a recipe like this I find that getting in and mixing with my hands is best as it really allows everything to combine gently and thoroughly and it helps get the sauce throughout every little bit
  • If you aren’t a fan of Tofu, you can swap this for cooked chicken or tinned chickpeas
  • Peanut Butter can be swapped for any nut butter of choice
  • You can swap Cous Cous for Quinoa if you are wheat free
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,