Low FODMAP: Chicken couscous


100g maize couscous or quinoa

200ml boiling hot stock, chicken or vegetable

200g packet cooked chicken fillets

1 large tomato, chopped

1 tbsp olive oil

squeeze of lemon juice, about a teaspoonful


Tip the maize couscous into a heatproof bowl. Pour over the hot stock, cover with a plate to keep the heat in, and soak for 5 minutes.

Tear the chicken into good bite-sized strips, then toss half of it on top of the soaked maize couscous.

Mix in with the chopped tomato, then moisten and flavour with the olive oil and lemon juice. Season to your taste – you probably won’t need to add any salt, just some pepper.

Divide between two plates and top with the rest of the chicken strips. Drizzle over a little extra olive oil and it’s all ready to serve.

Recipe from Good Food magazine

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