Couscous is a convenient, low fat source of energy. It contains a little iron and other minerals. Quick and easy to prepare (just add boiling water or stock), chopped vegetables and lots of herbs can be added to create a low fat, high fibre meal, rich in antioxidants, in minutes.
Couscous and chickpea salad
Put 200g of couscous in a bowl and pour over 200ml of hot vegetable stock. Cover and leave for 5 minutes. Halve a lemon and squeeze. Pour into an empty jar with 2 tablespoons of olive oil and 1 teaspoon of soya sauce. Seal and shake well.
Drain chickpeas, finely chop a red onion (optional) and quarter a few cherry tomatoes. Add lots of fresh mint, basil, parsley and the dressing to the couscous. Stir well and season with black pepper. Serve straight away.
Crazy lazy couscous
Serve with chicken or fish for a delicious and easy meal.
225g/8oz couscous
1 bunch fresh parsley, chopped
1 bunch fresh coriander, chopped
1 red onion, very finely chopped
1 lemon, zest and juice
½ cucumber, de-seeded and finely diced
30g/1oz sunflower seeds, toasted
30g/1oz sesame seeds, toasted
4 tbsp olive oil
salt and freshly ground black pepper
Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes.
Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop. Serve as a side dish for a main meal, or pack in a lunchbox to refrigerate and eat the next day.
Keep in mind that research on these matters is on-going and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.
