Tag Archive for: gluten-free couscous

Couscous with octopus and avocado

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Couscous combined with fish is a great classic, try it in this fresh version for summer: Couscous with octopus and avocado.

You can also indulge in the choice of the type of gluten-free couscous, the Bia company offers a wide range: maize and rice, chickpeas, peas, chickpeas and red lentils, buckwheat are all available options, although with this seasoning I would avoid buckwheat whose characteristic taste would risk covering that of fish.

Couscous combined with fish and vegetables, besides being a source of good fats such as avocado, makes this recipe a perfect one-course meal for lunch or dinner.

If you like couscous in summer, try also Couscous with prawn and courgette curry.

cous-cous-con-polpo-e-avocado

La ricetta del Couscous with octopus and avocado

15.3g carbohydrates per 100g

Ingredients for 4 servings

  • 1kg approx. octopus
  • 200g BIO Corn and rice couscous**
  • 200g courgettes
  • 100g avocado
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 clove of garlic
  • lemon peel
  • extra virgin olive oil
  • mint
  • parsley
  • salt
  • pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Cook the octopus in a large saucepan with onion, carrot, celery and garlic, putting a few centimetres of water on the bottom and covering with a lid. Cook over low heat for about 45 minutes.
  2. Prepare the couscous according to the instructions on the packet, i.e. by soaking it with an equal amount of hot water.
  3. Julienne cut the courgettes and sauté them for a few minutes in a non-stick pan with a little oil. Season with salt and pepper.
  4. Separate the couscous well with a fork and season it by adding the courgettes, chopped mint and parsley, grated lemon zest, salt and pepper and a drizzle of extra virgin olive oil.
  5. Assemble the plates by placing the couscous on the bottom and the chopped octopus and avocado on top. Complete to taste with another drizzle of extra virgin olive oil and, if necessary, salt and pepper.

cous-cous-con-polpo-e-avocado

Version with gluten of Couscous with octopus and avocado

Replace the Corn and rice couscous with wheat couscous, while all other ingredients are naturally gluten-free.

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Couscous with prawn and courgette curry

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The summer heat is here and our solution to fully enjoy the days outdoors is a fresh and complete recipe: Couscous with prawn and courgette curry.

In this way, you have a unique, tasty dish that is perfect for satisfying a craving for good food without weighing you down and for travelling eastwards with flavours. For your summer, you can also try this Swordfish salad.

The tip: prepare some extra, it will be great even the day after!

Couscous with prawn and courgette curry

Couscous 35g carbohydrates per 100g

Prawn and courgette sauce 4.12g carbohydrates per 100g

Ingredients

  • 500g courgettes
  • 500g milk
  • 400g peeled and deveined prawns
  • 300g water
  • 250 g couscous Bia gluten free**
  • 30g shallot
  • 2 heaped tablespoons of grated coconut
  • 1 tbsp curry
  • 1 tsp turmeric
  • extra virgin olive oil, salt and pepper

**Ingredients specific for celiacs

Preparation

  1. First prepare the couscous. Put 300g of water in a saucepan with a pinch of salt and heat it, without bringing it to the boil. Pour the couscous into a bowl and cover it with hot water; let it rest for the time necessary to allow all the water to be absorbed and the curry to set.
  2. Put a drizzle of extra virgin olive oil in a non-stick pan and brown the finely chopped shallot. Add curry and turmeric, and toast for one minute before adding the courgettes cut into sticks half a centimetre in diameter and 4cm long. Let it season for a few minutes, then cover with milk, add salt and pepper and let it cook for about ten minutes. At this point, sprinkle with grated coconut, add the peeled and deveined prawns, stir the mixture well and let it cook for a few minutes.
  3. In the meantime, shell the couscous, add a few tablespoons of extra virgin olive oil and salt to taste.
  4. Serve by placing 3 heaped tablespoons of couscous in the centre of a deep dish and the hot prawn and courgette curry sauce all around.
  5. Watch the videorecipe of a very similar preparation.

cous-cous-senza-glutine-uno-che-per-gaia

Version with gluten of Couscous with prawn and courgette curry

Simply replace the gluten-free couscous with a standard couscous, all other ingredients are naturally gluten free.

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Couscous patties: tasty and easy to prepare

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How to resist Couscous patties? So here is one of our favourite sections, meatballs and patties. Today’s recipe is couscous patties: light, tasty and easy to prepare. We also recommend a sauce to accompany them and enhance their flavour.

If you feel like continuing preparing patties, have a look at the Meatballs and patties section of the blog and try Falafel if you want to opt for vegetarian cuisine.

They are simply irresistible!

Couscous patties 

carbohydrates 18.9g per 100g of patties without sauce

Ingredients

  • 200g Green pumpkin pulp
  • 180 g ready-made couscous** (I love gluten free Bia Couscous )
  • 60g diced speck*
  • 40g raisins
  • 40g Parmigiano Reggiano cheese, grated
  • 1 clove garlic
  • 1 egg
  • extra virgin olive oil, salt and pepper as needed

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Ingredients for the sauce

  • 250g Mutti tomato pulp
  • extra virgin olive oil, oregano, thyme, chilli, salt and pepper to taste

Preparation

  1. Soak the rasisins in warm water. Dice the pumpkin and brown it in a pan with a little extra virgin olive oil and the clove of garlic; let it cook for 15 minutes. Remove the garlic, add the speck and squeezed raisins, then cover and cook for another 5 minutes.
  2. Place the cooked pumpkin in a bowl with the couscous and mix, crushing the pumpkin so that the mixture is fairly homogenous. Add the egg and grated Parmesan cheese, mix well and season with salt and pepper.

polpette-cous-cous-senza-glutine-uno-chef-per-gaia

  1. Shape the mixture into round balls, place them on a baking tin lined with parchment paper, drizzle them lightly with oil and bake in a convection oven preheated to 180°C for about 20 minutes.
  2. Meanwhile, prepare the accompanying sauce. Season the tomato pulp with the herbs and extra virgin olive oil, then season with salt, pepper and chilli to taste.
  3. Serve the couscous balls with the tomato sauce.

polpette-cous-cous-senza-glutine-uno-chef-per-gaia

Version with gluten of Couscous patties 

Replace the gluten-free couscous with one of the wonderful couscous types by the company Biasponsor of the San Vito Lo Capo couscous festival in Sicily.

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