Rainbow Cous Cous Salad
- 2 cups Israeli Couscous, cooked and drained
- 1 red capsicum, cut into rough chunks
- 1 yellow capsicum, cut into rough chunks
- 2 large tomatoes, diced
- 1 1/2 cups shelled edamame beans
- 1 head of broccoli, chopped into small florets
- 3 tablespoons sliced almonds
- 2 teaspoons black sesame seeds
- 2 teaspoons white sesame seeds
- 2 tablespoons peanut butter
- 4 tablespoons hot chilli sauce
- 2 teaspoons fresh minced ginger
- 4 tablespoons lime juice
- 1/4 cup maple syrup
- 1/4 cup tamari (or soy sauce if not GF)
- 4 tablespoons sesame oil
Optional: 200 grams smoked, flaked salmon pieces
- Cook couscous according to packet instructions. You could also use regular sized couscous pearls for this recipe, I just like the texture of bigger pearls with the vegetables. Remove from heat when done, and drain any excess water from pot. Set aside.
- While the couscous is cooking, add 1/2 a cup of water to a medium saucepan, and heat over medium-high heat. Add the edamame beans and broccoli, and cover to cook for 2-3 minutes until the vegetables are just steamed. Remove pan from heat and transfer vegetables to a large mixing bowl.
- To the bowl, add capsicum and tomatoes, and stir to combine. Then, add the couscous pearls and mix gently again. Meanwhile, make the dressing in a small bowl.
- To prepare the dressing, simply combine all ingredients in a seperate mixing bowl and whisk well. Taste, and adjust as needed - if you need more sweetness add more maple syrup, and more salt can be added with tamari. Lime juice will offer acidity, and chilli for heat!
- Once dressing is well mixed, add the smoked salmon, or your choice of protein if you desire. This salad would go amazing with any fish, or even grilled chicken/beef.
- Dress the salad in your large mixing bowl and toss with salt and pepper. Serve salad hot or cold, and top with almonds, and sesame seeds.
- This is the perfect recipe for weekly meal prep ideas, and you can add any vegetables that you like.