Gestational Diabetes Recipes

I guess I was just trying to find an excuse to use 101Cookbooks’ heavenly spice mix again. And as we love fish in our house it was a great opportunity to tweak my standard grilled fillet with vegetables. This coming summer I think that spice-rubbed dishes are going to be a feature in my kitchen as we fire up our BBQ again. (Main carbohydrate containing ingredients listed in bold.)

Ingredients

• 4 x 150g/ 5.2 ounce white fish filets (See our Food Safety section for tips on eating fish during pregnancy)
• 1 tablespoon light olive or cooking oil
• 3 tablespoons Sri Lankan Style Spice Mix (Recipe here or purchase a readymade spice mix)
• 320g/ 11 ounces Israeli couscous (the large grain couscous)
• 2 ½ – 3 cups salt-reduced vegetable stock
• ¼ cup finely chopped fresh parsley
• ½ red capsicum, finely chopped into small cubes
• 1 lemon, finely rinded
• 50g/ 1.8 ounces flaked almonds, lightly toasted
• Broccoli, steamed or blanched, to serve
• Wedges of lemon, to serve

Brush both sides of fillets with a small amount of oil then gently rub with spice mix. Set aside.

Cook couscous according to packet instructions. Or, in a medium saucepan bring to boil 2 ½ cups of vegetable stock and 1 tablespoon of oil.

Reduce heat, add couscous, stir and simmer until liquid is absorbed.

Cover, remove from heat and let stand for 5 minutes.

Before serving, gently fluff couscous with a fork to separate the grains. Mix through parsley, capsicum, lemon rind and toasted almonds.

Meanwhile blanch or steam broccoli in boiling water. Drain well.

To cook the fish. Heat a non-stick frypan over medium heat (or use a conventioal frypan and lightly oil). When the pan is hot add 2 fillets and cook for a few minutes each side. Wipe out the pan with paper towel and repeat with the remaining 2 fillets.

Serve fish immediately on a bed of couscous, with a side of brocoli and a wedge of lemon.