Saturday, May 19, 2007

Eating for a weigh-in

One of the down sides of loving food, cocktails and ummm well everything really is the propensity to overdo it a bit and gain weight. Factor in a general unwillingness to get out bed early for exercise recently I'm sure you can understand why I've re-joined Weight Watchers.

Weight Watchers recipes have come a long way from the 70's and the points system they use allows me to balance my food so that I can drink cocktails on a Friday night and still lose a little weight.

One recipe that I come back to time and time again - even when I'm not counting points is this salad. It's good at a barbecue with grilled meat, it keeps well so it's really good for work lunches and people it has fried cheese in it - what other reason do you need?

Cous cous salad with haloumi

I have adapted this recipe slightly from the original by adding chick peas - it does bump up the points slightly but I think they're worth it.

1 cup cous cous prepared according to directions (I make my mine with stock to add a little more flavour)
1 can chick peas
100g haloumi cheese sliced
Rocket or baby spinach leaves
Capsicum (or any other salad vegetables you like)
Lemon juice

Combine the cooked cous cous with the drained chick peas and dress with lemon juice to taste.
Add the sliced vegatable and rocket and toss. Taste and season if needed.

Heat a frying pan and use spray oil to grease. Fry the slices of haloumi until they are heated through and just starting to brown. Place on salad and serve.

This makes 4 generous portions and I have calculated it to be about 5 points per serve. You can decrease the points by adding more vegetables or salad leaves and decreasing the amount of cous cous you use.


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