Gluten free alternative to Cous Cous

[kitchenplans]

I'm having people round for dinner in a couple of weeks as was planning on serving slow cooked lamb shoulder in Moroccan Spices, served with roasted vine tomatoes. I usually serve this with a jewelled Cous Cous, but one of the guests is GF so that won't be suitable.

What carb would you serve that goes well with the Moroccan/NAfrican theme, is suitably tasty for a dinner, is Gluten Free and, importantly, is dead easy and doesn't involve me flapping around in the kitchen doing complicated stuff when the guests are arriving.

Millet.

Quinoa

DH is gluten intolerant and we usually have quinoa as a couscous substitute. Not technically a carb though

Rice or quinoa, although not everyone like quinoa.

Buckwheat

Don't be fooled by the name - there's no relationship to wheat, its a seed from a plant in the rhubarb family and totally gluten free

Rice?

I'd probably do rice (maybe a wanky rice) but you can get GF couscous.

Sorry, rice is a no as I'm diabetic and rice makes my bloods fly through the roof for some reason.

How would people serve quinoa or millet as a tasty Moroccan side? I guess I'm looking for a recipe for a heavier side (acutally less carb =better) that is easy, impressive and could be served alongside slow cooked lamb and roasted vine tomatoes. I don't want to just serve some plain grains.

I was wondering about something like this https://www.cookrepublic.com/moroccan-spice-chickpea-and-spinach/
but Ras el hanout is the main ingredient in the rub for the lamb, so I wondered if it would be too samey.

Rice.

roasted new potatoes and chuck the tomatoes in with them at the end. No extra washing up!

You can get gluten free cous cous. Tastes just like normal cous cous and cooks the same way

Quinoa is an excellent substitute for couscous. The texture is closer to couscous than rice or buckwheat, and it goes very well with the diet of things that go in cocoa, like pomegranate and coriander. It is also as simple as couscous to prepare.

But double check with your guest whether she's OK with generic quinoa or needs certified GF quinoa. Coeliacs can be so sensitive that they can be made ill by cross-contamination from GF grain being harvested by the same machine or processed in the same factory as wheat.

Do your usual cous-cous recipe with quinoa instead. The flavours will work perfectly, especially if your recipe includes something sweet and a little tangy, like pomegranate molasses or red fruit/veg with some sumac in the dressing.

Buckwheat?

But do you pronounce it kwinowah or keenwah?

Just go to your supermarket's free from aisle and buy whatever "gluten free cous cous" they've got (usually maize-based). It'll be made to handle as similarly to cous cous as possible, so your recipe won't have to be adapted too much and should come out vaguely similar to normal, you won't have to worry about may-contain warnings, and your coeliac guest can feel confident it's safe.

A lot of people don't like couscous or similar textured carbs regardless of whether they can eat them or not. My DH would force it down but not enjoy it, and I know a few people like that.

Given how easy couscous is to cook, I'd do couscous for those who can eat it, that covers you, and a bowl of rice (you can 'jewel' that too) for your GF guest and anyone who might not like couscous

Brown rice, toss pomegranate seeds, chopped parsley and lemon through it

Brown rice is far better for diabetics than couscous I should add

Brown rice, or roast/boiled potatoes, garnished with fresh mint.
I quite like the polenta you get ready made in blocks, you can cut slices of that and bake with a bit of olive oil and herbs?

Can't speak for all diabetics, but rice, even brown rice or wild rice, spikes my blood sugars like crazy. I don't have the same reaction to cous cous or pasta in moderation.

Bit tangential, but have you come across the research suggesting that cooking pasta, leaving it to cool, and, if you want, reheating it reduces the GI? Something to do with resistant starch IIRC (whatever that is). I keep meaning to give it a go.

Sorry I probably haven't explained myself well. I should have phrased my request more clearly!

I'm looking for recipes for GF side dishes to serve with slow roast shoulder of lamb and roasted vine tomatoes that isn't cous cous and isn't rice. I don't want to do more than one and I don't want to buy specialist GF ingredients (because they end up living in my cupboard for years and then get wasted), I'd rather something that was naturally gluten free that works for everyone. Lower carb is a bonus.

I've come up with a few possibilities and am veering towards something with chickpeas, but I'm open to other suggestions.

https://mayihavethatrecipe.com/spiced-chickpeas/

https://nadiashealthykitchen.com/middle-eastern-butter-bean-stew/

https://www.bowlofdelicious.com/moroccan-spice-roasted-butternut-squash/

https://www.frecklefacefoodie.com/roasted-sweet-potatoes-with-harissa/

https://www.bbcgoodfood.com/recipes/roast-aubergines-yogurt-harissa

I serve these potatoes alongside Mediterranean lamb. They're bloody amazing.

www.recipetineats.com/greek-lemon-potatoes/

Chickpeas are gluten free 🤷‍♀️

Also lentils, quinoa already suggested.