Low FODMAP Recipe - Grilled halloumi with spiced couscous

Method

Firstly, heat a frying pan with some olive oil, and gently fry the zucchini.

Meanwhile, mix the maize couscous or quinoa with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.

Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.

Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

Recipe from Good Food magazine



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Ingredients

175g maize couscous or quinoa

½ tsp each cinnamon, cumin and coriander

300ml vegetable stock

handful small tomatoes, halved

1 zucchini sliced

250g pack halloumi cheese

½ lemon, juice only

drizzle olive oil

small handful coriander leaves, chopped