I’m currently in Malta on holiday and the variety of wheat free products is surprisingly greater than what I find in London. On one of my shopping trips to the local supermarket I came across a wheat free couscous made out of one ingredient; corn flour! This is what the product looks like…
So of course I had to buy it and decided to try it last night. I cooked it as instructed on the box. Just need to add boiling water, some olive oil, butter and 5 minutes later its done! I found it was drier than couscous but I don’t know if it’s the products fault or perhaps my cooking skills. Overall it’s quite a good substitute though. I will be giving it another go and perhaps add more water to it next time and also add spices! I had my wheat free couscous with some asian-inspired kebabs which I grilled on the BBQ. The recipe uses soy sauce which even though contains soy beans these are found in a small amount therefore making it low FODMAP.
Asian-inspired kebabs
Ingredients:
- 50g beef steak in cubes
- 50g pork fillet in cubes
- 1/4 bell pepper
- 1-2 pineapple rings
Marinade:
- 1 tbsp soy sauce (I used a wheat free one. Always read the ingredients list for high FODMAP products like onion and garlic which seem to always be lurking about!)
- 3/4 tbsp brown sugar
- 1 tsp vinegar
- pinch of chinese five spice
- pinch dried chili flakes
- 1/2 tsp finely chopped fresh ginger
Method:
- First prepare the marinade by mixing all the ingredients together.
- Add meat cubes to the marinade and mix to ensure all meat is covered. Let it sit in the marinade for a couple of hours.
- Chop the bell pepper and pineapple into big chunks.
- Prepare your kebabs by inserting a meat, peppers and pineapple.
- If marinadeis left use it to lightly coat the vegetables.
- Grill the kebabs. I grilled mine on the BBQ but they can be grilled in the oven. These should be done in 10-15 minutes or until the meat is cooked. Turn half way through to cook evenly.
- Remove from the skewer and serve with wheat free couscous, rice or quinoa.
