Best Peppermint Tea Couscous Recipes

MINT COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• In a saucepan, add water and tea bags, steep for 10 minutes.
• Remove tea bags; add olive oil, salt and combine until mixed.
• In a large bowl, place couscous and cover with mint tea mixture.
• Cover and let stand about 20 minutes.
• Remove cover and fluff with a fork; add raisins, almonds and fresh mint. Toss well before serving.

COUSCOUS WITH PINE NUTS AND MINT

Steps:

• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

LEMONY COUSCOUS WITH CHICKPEAS

Steps:

• Put the couscous and salt in a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels (see page 290) and juice the lemons. Stir together the lemon zest, 1/4 cup of juice, and the olive oil.
• Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.
• Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 teabag) when you add the water to the dry couscous.
• We like Peppercorn Citrus Marinated Feta (page 201) on this salad and steamed artichokes with Gremolata Butter (page 237) or Herbed Aioli (page 224) on the side.

MINTED COUSCOUS

Steps:

• In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.

PEPPERMINT TEA COUSCOUS

Steps:

• Boil water and broth
• When water is boiling add peppermint tea bag to water and lower heat.
• After 3 minutes, remove the tea bag.
• Add cumin and couscous and stir.
• Stir in raisins and pepper and salt.
• If using bouillon do not add salt.
• Remove pan from heat and cover tightly.
• After ten minutes, fluff couscous and serve.
• Garnish with slivered almonds.