Green Tea Couscous Recipes

GREEN TEA COUSCOUS

Green Tea Couscous image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
4 scallions, finely chopped
Salt and freshly ground black pepper
1 1/2 cups chicken or vegetable stock
1 single-serve bag green tea
2 tablespoons honey
1 1/2 cups couscous
1/2 cup finely chopped mint leaves, a couple of handfuls
1/2 seedless cucumber, peeled and chopped
1 lemon, juiced
1 lime, juiced

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.

GREEN COUSCOUS

Green Couscous image

Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit: Jonathan Lovekin

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 11

Ingredients

1 cup couscous
3/4 cup boiling water or vegetable stock
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 teaspoon fine sea salt
1/4 teaspoon ground cumin
Herb Paste
1/2 cup unsalted pistachios, toasted and coarsely chopped
3 scallions, finely sliced
1 fresh green chile, such as jalapeno, finely sliced
1 1/2 cups arugula leaves, chopped

Steps:

Place couscous in a large bowl and add boiling water or stock. Cover bowl with plastic wrap and let stand for 10 minutes.
Meanwhile, heat olive oil over medium heat and add onion; cook, stirring, until golden and soft. Add salt and cumin; stir to combine. Remove from heat and let cool slightly.
Uncover couscous and stir in herb paste, using a fork to fluff. Add onion mixture, pistachios, scallions, chile, and arugula; gently mix to combine. Serve at room temperature.

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