I love roasted vegetables and these are no exception. This is a Moroccan themed dish using Fodify low fodmap spice mix (purchased) to flavour the gluten free couscous (corn based.)
Ingredients
200g of carrots
1 small bag of mini aubergines (or one large aubergine)
200g of gluten free couscous
2 teaspoons of Moroccan spice mix
15g pine nuts
15g pecan nuts
1 tablespoon garlic infused oil
Grated rind of 1 lemon
Salt and pepper to taste
Spray oil
Method
Spray the vegetables with spray oil and roast in a hot oven till soft
Add couscous to a bowl and add an equal amount of hot water and leave to soften.
Chop the pecan nuts.
Add the oil to a frying pan and add the spices, pine nuts and pecan nuts and lightly toast.
Pour the toasted nuts into the couscous and mix well
Taste and season.
Add the couscous to the serving dish and pile on the roasted vegetables and sprinkle with lemon rind.
Serves 5 – 6
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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