https://www.bhf.org.uk/heart-matters/healthy-eating-toolkit/recipe-finder/fish-and-couscous-salad
This is a really quick recipe and a great recipe for using up leftovers. Couscous is an interesting alternative to rice or pasta and is also low in potassium and phosphate.
If you are on a low potassium restriction:
- this would be approximately 3 portions from your fruit and vegetable exchanges but you could always leave out the tomato to reduce to only 2 portions
- make sure you use leftover boiled vegetables
Serves 2
Ingredients
- 225g (80z) couscous
- 1 tsp olive oil
- 200g (70z) cooked green vegetables, chopped
- 2 fresh red chillies, seeded and chopped
- 1 ripe tomato, chopped
- A squeeze of lemon or lime
- Handful of fresh coriander, chopped
- Freshly ground black pepper, to taste
- 250g (90z) leftover cooked fish, flaked
Method
- Place couscous in a bowl. Pour over just enough boiling water to cover. Set aside for a few minutes to allow the couscous to absorb the water.
- Heat oil in a non-stick frying pan. Add green vegetables and chillies. Cook for 2 minutes.
- Add vegetables to the couscous with tomato, lemon or lime juice, coriander and black pepper. Scatter fish over the couscous and serve.
