I’m now slowly reintroducing food back into my diet from my thrush/candida diet and today I’m reintroducing wheat! I need to do this by isolating it from yeast so couscous and pasta only.
The couscous tastes absolutely divine! The best tasting couscous I’ve ever tried. The tuna is good, but it’s totally outshone by the couscous. The tuna is high in selenium which helps keep your nails and hair strong and healthy. This recipe is yeast free, sugar free and dairy free. This recipe is from Jamie Oliver’s “Everyday Super Food”
- 4 mixed colour tomatoes
- 1 1/2-2 fresh red chillies
- 2 sprigs of fresh basil
- 2 lemons
- 150g wholewheat couscous
- Garlic (omit this if you’re on the thrush/candida diet)
- 1 whole nutmeg
- 225g piece of tuna
- 1 teaspoon dried oregano
- Olive oil
- 1 teaspoon baby capers
- 4 spring onions
- 1 bunch of asparagus (omit this if you’re on the thrush/candida diet)
- 1 large handful of Swiss chard
- 30g feta cheese (also omit this if you’re on the thrush/candida diet)
Quarter the tomatoes, deseed 1 chilli and put the food in a food processor with the basil leaves, the zest and the juice from 1 lemon, a pinch of sea salt and black pepper, plus 150ml of cold water. Blitz until smooth, tip the mixture into a bowl, stir in the couscous, then cover and leave aside for 1 hour.
Next peel the garlic and finely slice with the remaining chilli. Season the tuna with pepper and a few scrapings of nutmeg then pat with the oregano and 1 teaspoon of oil. Sear in a non-stick frying pan on a high heat for 1-2 minutes on each side, adding the chilli, garlic and capers when you flip it and gently jigging it about to sear it all.
Transfer the contents of the pan to a board, returning the pan to a medium heat. Trim the spring onions and asparagus, then halve lengthways, halve the chard stalks and put it all into the hot pan with a good splash of water. Cover with lid and steam for 4 minutes or until it’s just cooked through. Fluff up the couscous, crumble over the feta, pop the vegetables on top, slice up the tuna and serve with lemon wedges for squeezing over.