PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
1/2 pound medium fresh mushrooms, quartered
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1/4 cup dry red wine or reduced-sodium chicken broth
3 tablespoons Dijon mustard
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 cup uncooked couscous
Place an 18x12-in. piece of heavy-duty foil on a large baking sheet; set aside.
In a large bowl, combine the mushrooms, zucchini and red pepper. Combine the wine, mustard, oil, garlic, horseradish, salt and pepper; drizzle over vegetables. Toss to coat; transfer to baking sheet. Top with a second large piece of foil. Bring edges of foil pieces together; crimp to seal, forming a large packet.
Bake at 350 ° for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
Meanwhile, in a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Transfer couscous and vegetables to a large serving bowl; toss to combine. Freeze option: Freeze cooled couscous mixture in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, adding 2-3 tablespoons water to moisten.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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