Lunch IBS Recipe Thirteen




This Lunch IBS Recipe Thirteen is a delightful IBS friendly diet to be served on the thirteenth day of week 2.


Salmon and Couscous - Serves 1

IBS Salmon and Couscous Lunch



Ingredients:

1/2 cup couscous
1 cup water
1 fresh salmon fillet
1 tablespoon olive oil, divided
Sea salt and freshly ground black pepper; to taste
1/2 small zucchini, sliced into small sticks
1/3 red bell peppper, finely chopped
3 cherry tomatoes, halved
1 wedge freshly squeezed lemon juice
1/2 teaspoon fresh coriander, finely chopped
1 tablespoon crème fraîche



Preparation:

Place the couscous in a pot. Pour in the water and bring it to a boil. Remove the pot from the heat and set aside for 5-10 minutes. Drizzle the salmon with olive oil and season with salt & pepper, rubbing it on thoroughly. Pre-heat a medium-sized skillet over med-high heat. Add the salmon to the pan. Cook for about 4-5 minutes on each side until cooked through. Remove the salmon and cover with foil. Add in the remaining olive oil to the pan. Wait until it sizzles. Add the zucchini and bell pepper, let it simmer for 1-2 minutes. Add in the tomatoes, lemon juice, coriander and couscous. Stir gently but thoroughly. Cook for 1-2 minutes. Remove all contents from the pan and place onto a plate. Unfoil and salmon and include to the plate. Top the salmon with a dollop of crème fraîche. Serve.







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