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.
Low Fodmap Couscous Salad Recipe
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.
Low Fodmap Couscous Salad Ingredients
- 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
- 1 lemon
Low Fodmap Couscous Salad Steps
- 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.