Lemon-Pistachio Israeli Couscous - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 preserved lemon
- 1/2 cup (30g) chopped fresh flat-leaf parsley
- 2 tablespoons salted or unsalted butter, at room temperature
- 1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)
- 1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole)
- 3/4 teaspoon sea salt or kosher salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups (225g) Israeli couscous or another small round pasta
- Freshly ground black pepper
Instructions
- Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
- Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon, Lemon, Cranberries.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons ca...
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