Trainer Alex became Chef Alex when he whipped up Yotam Ottolenghi's Giant Couscous with Golden Raisins, Lemon & Almonds recipe for the participants of our MS Seminar Series.
Alex uses the MS Seminar Series as an opportunity to showcase delicious Mediterranean diet options to our members to highlight how food and diet can have an affect on disability.
People with multiple sclerosis who follow a Mediterranean diet are more likely to experience less disability than people who do not, according to a study published in Multiple Sclerosis Journal. Clinical Neurologist from UCSD, Dr Revere Kinkel, our keynote presenter at the most recent seminar agrees, that the Mediterranean diet can lead to an improved quality of life in people living with MS.
If you're interested in learning more about managing your MS symptoms, or just tasting some great food, we have six more seminars planned this year! You can register to attend our next one by clicking here.
We also have some cooking classes and events planned for this year that are free for our members to attend. So keep an eye out for those details in our newsletter!
Your List of Ingredients
1 cup pearl couscous
2 cups vegetable stock
1 lemon
1/2 tbsp olive oil
1/3 cup golden raisins
1 tsp cumin
Salt & Pepper
1/2 cup flaked almonds, toasted
1/4 cup dill leaves, roughly chopped
1/4 cup basil leaves, roughly torn
For the parsley oil
1/2 cup parsley leaves
1/2 cup olive oil
1 garlic clove, peeled
Directions
Put the couscous in a medium saucepan for which you have a lid, and dry toast, stirring occasionally, over a medium-high heat until some of the pearls begin to color – about four minutes. Add the stock and a half-teaspoon of salt, bring to a boil, then cover and turn the heat to low. Cook for 10 minutes, until all the liquid is absorbed, then turn off the heat and leave the couscous to sit, covered, for 10 minutes more.
Meanwhile, finely grate the lemon peel into a small bowl – you should have two teaspoons of zest. Using a small, sharp knife, trim the top and tail off the zested lemon, then cut away the skin and pith. Release the lemon segments by cutting between the membranes, then cut each segment into rough chunks and add to the zest bowl with any remaining juice squeezed from what’s left of the lemon – you need about a teaspoon. After the couscous has rested, stir in the lemon mix and the oil.
Put the raisins in a bowl, cover with about 100ml boiling water, leave to soak for five minutes, then drain. Mix the raisins, cumin, almonds, herbs, a quarter-teaspoon of salt, and a good grind of black pepper into the couscous.
Put all the ingredients for the parsley oil in a blender with an eighth of a teaspoon of salt and blitz until smooth. Spool the oil on top before serving.
Serves 4.
It's your turn!
Try this one out at home and let us know what you think. Have you tried the Mediterranean diet? What impact did it have on your overall wellness?