Creating a GDM-friendly Kitchen

Food for thought

  • Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More
  • Lisa said: Hi Jessica thanks for sharing your experience... Read More
  • Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More
  • Lisa said: So glad you found us! And best wishes with your pregnancy... Read More
  • Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More

Salad

Saffron couscous salad

Saffron couscous salad

Servings: 4 people
Carbohydrate Serves: 2.25 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

The lemon zest really picks this salad up and separates the flavours that can sometimes be lost in a couscous glug. To turn this gestational diabetes side dish into a meal, think about adding a drained can of tuna in springwater for your protein hit. (Main carbohydrate containing ingredients are listed in bold.)

Ingredients

  • 1 tablespoon light olive oil
  • 1 large red onion, halved, sliced thinly
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon saffron threads in 50ml of warm water
  • 1 cup cooked couscous
  • 1 large red capsicum, hulled, sliced thinly
  • 2 tomatoes, diced
  • 6 kalamata olives, sliced thinly
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/2 cup of freshly squeezed orange juice
  • 1 small lemon, finely zested
  • 200g/ 7 ounces of low fat greek yoghurt to serve
  • 4 pieces Mountain Bread or low GI flat bread (1 piece per person)

Cook couscous according to packet instructions.

Heat olive oil in a heavy-based saucepan on medium heat. Add onion and cook, stirring, for about 8-10 minutes until translucent and soft. Add tomato paste and ground spices, cook for 3-4 minutes, stirring occasionally, until spices are fragrant. Add saffron in its water, cooked couscous and stir well. Add capsicum, tomato, olives, parsley, orange juice and lemon zest and combine well.

Serve with 1 piece of flat bread per person and a dollop of yoghurt.

Variation: Mix in a drained can of tuna in springwater.

Post-GDM suggestion: Add some chorizo for extra flavour.

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About

I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

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