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Low FODMAP Recipe  - Tangy maize couscous salad


300g maize couscous or quinoa

vegetable stock

2 zucchini/courgettes

1 tbsp olive oil

100g feta cheese, crumbled

20g pack parsley, chopped

juice 1 lemon


Cook the maize couscous or quinoa in vegetable stock according to pack instructions.

Trim the ends off the zucchini/courgettes, then cut into slices.

Heat a griddle pan or grill. Drizzle the zucchini/courgette slices with oil, then season.

Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown.

Tip into a large bowl along with the cooked maize couscous or quinoa, then mix through the remaining ingredients.

Serve at room temperature.

Recipe from Good Food magazine

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