Mint Tea Couscous Recipes

MEDITERRANEAN COUSCOUS SALAD WITH FETA AND MINT

Steps:

• Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.
• Bring water to a boil in a saucepan; remove from heat and stir in couscous, butter, and salt. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; place on a baking sheet to cool.
• Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.

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.

REFRESHING MINT TEA

Steps:

• Gather the ingredients.
• Bring the water to a boil.
• Remove from the heat and add the fresh mint leaves. Steep for 3 to 5 minutes, depending on desired strength.
• Add optional sweetener. Start with 1 teaspoon per cup and add more as desired.
• If serving iced, fill tall glasses with ice and pour the tea over. If serving hot, pour the tea into mugs. Garnish with optional lemon slices and/or lemon juice to taste.

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.

PEA AND MINT COUSCOUS

Steps:

• In a small saucepan bring water to a boil with salt. Add peas and return water to a boil. Stir in couscous and cover pan. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and stir in mint, lemon juice, and salt and pepper to taste.

CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT

Steps:

• In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
• Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.

COUSCOUS WITH PEAS AND MINT

Steps:

• Put the couscous and peas in a large bowl and add 1 1/2 cups boiling water. Stir to combine and then cover with plastic wrap. Set aside to steam for 5 minutes.
• Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the mint, olive oil, lemon zest and juice, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Sprinkle with red pepper flakes.

MINT TEA

Steps:

• In a stove-top teapot, add the tea leaves and cover with the 3 tablespoons of water. Bring to a quick boil and immediately pour off the water, being carefully that no tea leaves escape. (This gets rid of the some of the bitterness, and allows the tea to seep longer with mint.)
• Add the sugar to the wet grounds and cover with the remaining 3 cups of water. Over medium heat, with the lid open or off, bring to a boil.
• Pour half of the liquid into a bowl or Pyrex measuring cup; reserve. Stuff the mint into the teapot, pressing it against the bottom of the pot with a spoon to gently and slightly crush the leaves. Return the reserved liquid to the teapot.
• Simmer over low heat for a few minutes to let the mint infuse. Pour a glassful into a clear drinking glass and then back into the pot, from as high as possible without spilling to aerate the tea and blend the flavors. Repeat this two or three more times, as the color of tea changes from clear to a cloudy caramel.
• Begin tasting for sweetness and flavor. Add more sugar if desired, or let it simmer another few minutes to make it stronger. Continue to pour glassfuls in and out of the pot until satisfied with both the sweetness and strength of the tea.
• Serve in small clear tea glasses. Do not pour tea into them from the teapot, but from the glass used for mixing and testing (this will help trap any sediment).
• If adding pine nuts, sprinkle into the glasses of tea before serving.