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I'm Annie, welcome to my blog. Like majority of people, I am consistently faced with challenges to eat right, stay active, be mindful, and embrace positivity everyday. Here you will find a collection of my recipes and thoughts. 

Rainbow Cous Cous Salad

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


    1. 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. 
    2. 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.
    3. 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. 
    4. 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!
    5. 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. 
    6. 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. 
    7. This is the perfect recipe for weekly meal prep ideas, and you can add any vegetables that you like. 
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