Moroccan roasted vegetables

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)

Small handful of green beans

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

Moroccan spiced corn couscous – low fodmap

Gluten free couscous made from corn! It is available in the Free From Sections of most large supermarkets and can be purchased online. This dish complements the Moroccan Salmon dish perfectly. The spices have been developed by two dietitians who run Fodify Foods – see the Moroccan Salmon recipe for the review.

Ingredients

225g of gluten free couscous

1 teaspoon of Moroccan Spice mix (Fodify Foods)

2 tablespoons of pine nuts

2 tablespoons of mixed seeds

A handful of slices almonds to serve

Sprig of coriander

2 grated carrots

Salt and pepper to taste

1 tablespoon of garlic infused oil

Method

Fry the spice mix in oil to release the flavour and add the pine nuts, grated carrot and seeds to toast.

Add boiling water to the couscous (as packet suggests)

Wait to the couscous to cook and fork through till it has a light fluffy texture and add other ingredients along with the chopped coriander. Serve – it really couldn’t be simpler!

Serves 4 – 5

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