Well, apart from chocolate, the other things that I miss most are white basmati rice and pasta - of any kind! I have been searching high and low for alternatives and, although I already used to eat a lot of polenta and couscous, I needed to find a way to zhuzh (is that how it's spelled?) them up.
I now tend to make one big bowl of the MOROCCAN COUSCOUS SALAD on a Sunday and have one pot-spoon everyday for lunch.
1 cup quick cooking couscous
1/4 cup raisins
1 1/4 cup boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon salt
1 carrot, grated
1/2 red capsicum, finely diced
1/4 red onion, finely diced
1 cup tinned chick peas, rinsed and drained
2 tablespoons flat leaf parsley, chopped
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Preparation:20min › Cook:5min › Ready in:25min
Mix the couscous with the raisins in a bowl then pour over the boiling stock. Cover with a tea towel, plate or cling wrap to seal in the steam then let sit for 5 minutes.
Place the oil, lemon juice, garlic, spices and salt in a jar with a lid or a martini shaker then shake to mix.
Fluff the couscous with a fork to separate the grains then stir in the carrot, capsicum, onion, chick peas and parsley. Pour over the dressing then toss together until well combined. (source :www.allrecipes.com.au)
My next best recipe is called POLENTA CHIPS and for this I use the ready made polenta. Cut into chunky chips sizes and baste with some olive oil. Place in the oven at gas mark 6 and take out when golden brown (30-40 mins later)