Steam the frozen edamame;

Let them cool completely;

In a bowl, add the couscous and boiling water;

Cover with a small plate and let it rest for a minute;

Add a drizzle of extra virgin olive oil and stir;

Slice a carrot into strips;

Get two large glass jars;

Add the dressing to the bottom;

Continue with the edamame, couscous, carrots, and cooked ham;

Add half of the salted cashews and finish with the fresh spinach;

Close with the lid and screw tightly;

When lunchtime rolls around, all you have to do is tip the jar into a bowl, add oil and salt, stir, and enjoy your salad!