Peppermint Tea Couscous Recipes

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MINT COUSCOUS WITH RAISINS AND ALMONDS



Mint Couscous With Raisins and Almonds image

This is a recipe for those who enjoy Morrocan inspired dishes and/or those who favor mint. It's lovely along with chicken or shrimp.

Provided by Annacia

Categories     Moroccan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 cups water, boiling
8 mint herbal tea bags
2 teaspoons olive oil
1 teaspoon salt
1 cup couscous
1/2 cup raisins
1/4 cup slivered almonds, toasted
2 tablespoons fresh mint leaves, chopped

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.

Nutrition Facts : Calories 276.3, Fat 6, SaturatedFat 0.6, Sodium 591, Carbohydrate 49.3, Fiber 3.7, Sugar 11.1, Protein 7.5

LEMONY COUSCOUS WITH CHICKPEAS



Lemony Couscous with Chickpeas image

This elegant herbed couscous is a lemon lover's delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.

Yield serves 4 to 6

Number Of Ingredients 12

1 1/2 cups couscous
1/2 teaspoon salt
2 1/2 cups boiling water
2 lemons
1/4 cup olive oil
1 14-ounce can of chickpeas, rinsed and drained
1 cup chopped black olives
2 tablespoons minced fresh dill
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped scallions
1/2 cup minced fresh mint
1/2 cup chopped toasted almonds

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.

PEA AND MINT COUSCOUS



Pea and Mint Couscous image

Categories     Herb     Pasta     Side     Vegetarian     Quick & Easy     Spring     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 6

2/3 cup water
1/2 teaspoon salt
1/2 cup frozen peas
2/3 cup couscous
1 tablespoon chopped fresh mint leaves
2 teaspoons fresh lemon juice

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.

MINTED COUSCOUS



Minted Couscous image

This easy, healthy side dish is ready in just 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 6

1 cup couscous
Coarse salt and ground pepper
4 scallions, thinly sliced
1/2 cup torn mint leaves
1 tablespoon olive oil
1 tablespoon fresh lime juice

Steps:

  • In a small saucepan, bring 1 cup water to a boil. Remove from heat. Stir in couscous; season with salt and pepper. Cover and, off heat, let steam in the pan, 5 minutes.
  • Add scallions, mint, oil, and lime juice; fluff couscous with a fork.

Nutrition Facts : Calories 203 g, Fat 4 g, Fiber 3 g, Protein 6 g

MINTED COUSCOUS



Minted Couscous image

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 cup couscous
1 clove garlic, minced
1 lemon, zested
1 scallion, finely chopped
Salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon butter
8 to 10 fresh mint leaves, chopped
1 teaspoon extra-virgin olive oil

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.

PISTACHIO, GARLIC AND MINT COUSCOUS



Pistachio, Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/3 cup shelled pistachio nuts
2 tablespoons EVOO
2 cloves garlic, grated or finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Salt and pepper
1 cup loosely packed fresh mint leaves

Steps:

  • Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve.
  • Add the EVOO and garlic to the pot and stir 1 to 2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.

COUSCOUS WITH PINE NUTS AND MINT



Couscous With Pine Nuts and Mint image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

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.

COUSCOUS WITH PEAS AND MINT



Couscous with Peas and Mint image

Steam frozen peas with the couscous to make this quick side dish even quicker.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 7

One 7.6-ounce box couscous
1/2 cup frozen peas, thawed
1/2 cup mint leaves, roughly chopped
2 tablespoons extra-virgin olive oil
Zest and juice from 1/2 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for garnish

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.

PEPPERMINT TEA COUSCOUS



Peppermint Tea Couscous image

Make and share this Peppermint Tea Couscous recipe from Food.com.

Provided by Chef at Elmstock Tea

Categories     African

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 elmstock peppermint tea bag
2 cups small grain morroccan couscous
1/2 teaspoon cumin
1 cup chicken broth
1 1/2 cups water
2 tablespoons raisins
1 pinch salt and pepper, to taste
1 tablespoon slivered almonds (optional)

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.

Nutrition Facts : Calories 233.9, Fat 0.7, SaturatedFat 0.1, Sodium 132.6, Carbohydrate 47.5, Fiber 3, Sugar 2.1, Protein 8.3

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