NO FUSS COUSCOUS
Laura Jones, 37, gorged on a kilo of chocolate a day, eating so much her teeth hurt.
But s he was shamed into shaping up after failing to keep up with her gran Lily on the school run.
And mum-of-three Laura has since gone from a size 24 to a 10 – now weighing a healthy 12 stone, down from 18 stone 10lb.
She said: “One day my gran came on the school run with me and I was so unfit I had to stop several times to c atch my breath.
“She asked if I was OK.
“I stood there red- faced seeing her look of confusion and thought, ‘This is insane.’
“I was 34. A woman more than twice my age was making me look like an invalid.”
That day, back in September 2015, Laura vowed to lose weight. She began re researching nu nutrition, then join joined a friend who went out for a run.
“At first I couldn’t run m more than 200 metres,” she recalled.
“Ever Every day I went back out a and tried again, running to one lamppost further ea each time.
“I was determined not to give u up.”
Laura, from Shrewsbury, began to lose a pound or two a week an and has stuck with her diet ev every since.
She has swapp swapped her daily binge of Nutell Nutella on toast, giant sandwiches and greasy sausages and m mash for avocado, chicken and salad and homemade cottage co pie. Couscous and tuna salad
Serves 4. Prep time 15-20 minutes. Ingredients
100g couscous, 200g tinned tuna in brine, drained, 2 vine tomatoes, ½ cucumber, 85g sliced black olives, bunch of fresh parsley, juice of 1 lemon, 5tbsp extra virgin olive oil, salt and pepper, to season.
Method
1 Put the couscous into a bowl then cover with boiling water, according to package directions.
2 Chop the cucumber and tomatoes into fairly small chunks. Put them into a large bowl with the sliced olives and then mix it all together.
3 Add the tuna and mix well. Chop up the fresh parsley and then add it to the other ingredients in the bowl.
4 Using a fork, loosen the cooled couscous. Add to the other ingredients and then stir all until combined.
5 Now dress with the lemon juice and olive oil. Season according to taste with the salt and pepper.
6 Serve on a nice platter and with a chilled glass of wine.
Recipe from ao.com/life.