Lunch
Lukewarm Couscous Salad with Zucchini
A lukewarm couscous salad tossed with steamed zucchini and carrot and a smooth cottage-cheese dressing. It is dressed without vinegar or citrus, so it stays mild and refreshing.
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Ingredients
- 150 g couscous
- 300 g steamed zucchini and carrot
- 100 g lactose-free cottage cheese
- 3 tbsp mild vegetable stock with cottage cheese
- 1 tbsp chopped dill or parsley
- 1 pinch salt
Method
- Prepare the base as described and allow it to become lukewarm.
- Cut the steamed zucchini and carrot into small pieces or steam gently.
- Whisk the mild dressing with the herbs until smooth.
- Toss everything lightly, season gently and serve fresh.
Why this recipe is gentle
The dressing skips vinegar, citrus and strong acids in favor of mild stock and lactose-free cottage cheese. Steamed vegetables and couscous are gently cooked, with no onion, garlic or hot spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Couscous contains gluten, so use millet or rice instead if gluten does not suit you.
- Serve it lukewarm rather than cold, which many people find easier to tolerate.
- Steam the zucchini and carrot until soft and keep the seasoning light.
