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Low FODMAP - Summer maize couscous salad


250g maize couscous

250ml vegetable stock, boiling

1-2 tbsp vegetable or olive oil

300g zucchini/courgettes, sliced on the slant

300g small vine-ripened tomatoes, halved

250g pack halloumi cheese, thickly sliced and then halved lengthways

For the dressing

125ml olive oil

3 tbsp lime juice

1 tbsp garlic infused oil

2 tbsp chopped fresh mint

½ tsp sugar


Tip the maize couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well.

Fluff up the couscous with a fork, stir in half the dressing. Mix well and pile on to a large serving dish.

Heat 1 tbsp oil in a large frying pan and fry the zucchini/courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper.

Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the zucchini/courgettes and then the tomatoes.

If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown.

Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Recipe from Good Food magazine

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