Peppermint Tea Couscous Food

MINT TEA COUSCOUS

Steps:

• Put the mint and lemon zest in a saucepan (reserve some small leaves for later) and cover with 600ml water. Bring to the boil, then add the couscous, cover and take off the heat.
• Leave to stand for 5-10 mins until the couscous has absorbed all the liquid. Remove and discard the lemon zest and cooked mint. Top the couscous with the spring onions and reserved mint leaves, and serve.

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.

TFAYA TOPPING FOR COUSCOUS

Steps:

• Clean and slice onions into similar size strips. I cut the onion in half and then slice 1/2 circle slices.
• In a non-stick pan heat the oil to medium and add the onions to begin cooking.
• While the onions cook place the raisins in a bowl with just enough warm water to cover them to slightly rehydrate them.
• When the onions have started to soften, reduce the heat and add the spices; salt, turmeric, ginger and cinnamon.
• Continue cooking on low heat so that the onions get very soft and begin to caramelize slightly.
• After 20 minutes add the sugar (it can be reduced based on personal tastes) and the raisins.
• Cook an additional 10-15 minutes for the flavors to blend together and the raisins to soften as well.
• Remove from the heat and serve either on top of the couscous or next to the couscous for guests to add as they would like.

GREEN TEA COUSCOUS

Steps:

• Heat the olive oil in sauce pot over medium heat and add the scallions. Season with salt and pepper and saute 2 to 3 minutes. Add stock and bring to a boil, secure tea bag to handle of the pot, and let steep for 1 minute. Remove the tea bag, stir in honey and couscous. Turn off the heat, stir in mint, and cover the pot. Let couscous stand 5 minutes, then fluff with fork and transfer to a serving bowl. Add the cucumber and lemon and lime juice. Season with salt and pepper, to taste, toss to combine and serve.

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.