When I’m doing my grocery shopping, I like to keep my eyes open for new products on the shelves that might make a nice addition to my low FODMAP pantry. A little while ago I came across “Corn Couscous” made by Freelicious.
It’s been years since I have eaten couscous. I love the way couscous is so quick and easy to prepare, perfect at lunch time or to add to some leftovers that I might have in the fridge or freezer. And of course it is the ideal partner when serving up a delicious African stew. However, regular couscous is made from wheat and unfortunately a food to avoid when following a low FODMAP diet.
So with a box of corn couscous in my shopping bag I was feeling hopeful about rediscovering some old favourite dishes. One of those dishes was a salad that I remember a friend preparing years ago. This couscous salad is light and fresh with cucumber, cherry tomatoes, some avocado and coriander, and simply dressed with lemon juice and olive oil. I also like to serve the salad with some crisp Cos lettuce leaves on the side.
The corn couscous is prepared in a similar way to its wheat counterpart by steaming in hot water or stock. It has a notable corn flavour but this isn’t overpowering. The texture is light and fluffy although, when chilled it does become firmer. This salad makes a tasty side dish or, as I like for lunch, goes well with a small can of tuna leftover roast chicken.
I used chicken stock to prepare my couscous and I made the stock using Campbell’s Real Stock Paste Concentrate (I have yet to find a vegetable stock without onion so I still DIY). If using water add ½-1 teaspoon of salt.
If you can’t find corn couscous you could try substituting quinoa.
1 cup water or stock (chicken or vegetable)
1 1/3 cups corn couscous
2 tablespoons butter or olive oil
1 small Lebanese cucumber
100g cherry tomatoes
1 small avocado or ½ a large
½ cup fresh coriander leaves
Bring the water and salt or stock to the boil in a saucepan. Remove from the heat and add the corn couscous. Stir then cover with a lid and stand for 2 minutes. Add the butter or olive oil and stir with a fork over low heat for 2 minutes until butter is melted and the couscous is fluffy. Transfer to a large bowl and cool to room temperature.
Cut the cucumber into quarters lengthways then slice. Cut the tomatoes in half or quarters if large. Scoop the avocado from its skin and dice. Roughly chop the coriander.
Add the prepared vegetables and coriander to the cooled couscous. Slice a cheek off the lemon and squeeze the juice into the salad. Toss the salad to combine. Serve with crisp baby Cos lettuce leaves and extra lemon on the side.