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Power Runner Recipe: Moroccan Lentil Salad with Cauliflower Couscous

This meal-in-one dish is from one of my favorite cookbooks: “Run Fast. Eat Slow. Nourishing Recipes for Athletes.” By Shalane Flanagan and Elyse Kopecky.


  • 1 cup dried green lentils, sorted and rinsed

  • ½ tsp fine sea salt

  • 3 medium carrots, peeled and grated

  • 2 cups loosely packed chopped kale, stems removed

  • ½ cup chopped toasted pistachios or almonds

  • ½ cup chopped dried Turkish apricots

  • ¼ cup pitted, chopped Kalamata olives

  • 1 Tbsp. Ras el Hanout (Moroccan spice blend)

  • 1 cup riced cauliflower, sautéed in olive oil for about 3 minutes

  • Apple Cider Vinaigrette

  • ⅓ cup extra-virgin olive oil

  • ¼ cup apple cider vinegar

  • 1 tablespoon Dijon mustard

  • ½ shallot, minced

  • ¼ teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper



  1. Place the lentils in a medium pot, add the salt, and cover with 2 inches of water.

  2. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until tender but not mushy, 25 to 30 minutes. Drain and set aside to cool.

  3. Place the carrots, kale, nuts, apricots, olives, and Ras el Hanout in a large salad bowl.

  4. Add the cauliflower couscous and lentils and toss until evenly combined. Add two-thirds of the dressing (recipe below), toss, and taste. Add more dressing to taste, if needed.


Apple Cider Vinaigrette

  1. Combine the oil, vinegar, mustard, shallot, salt, and pepper in a glass jar with a lid.

  2. Shake vigorously until emulsified.





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