Couscous Salad with Zucchini and Roasted Almonds Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.
Ingredients
- 2 cups couscous
- 1 cup fresh peas
- 1 1/2 cups finely diced zucchini
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons fresh lemon juice
- 2/3 cup chopped roasted almonds
- 1/2 cup sliced scallions
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- Salt, black pepper, crushed red pepper, for seasoning
Instructions
- Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sauté the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
- Stir in the zucchini, peas, almonds, scallions, parsley and mint. Season with salt, black pepper and crushed red pepper.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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