Best 3 Green Tea Couscous Recipes

Embark on a culinary journey with our Green Tea Couscous, a tantalizing fusion of flavors and textures. This North African-inspired dish combines the delicate aroma of green tea with the fluffy texture of couscous, creating a symphony of flavors in every bite. Served with a medley of roasted vegetables, this vegan and gluten-free dish is not only delicious but also packed with nutrients. Accompany your couscous with a zesty Lemon-Tahini Dressing, adding a delightful tang to balance the earthy flavors of the dish. For a vegetarian protein option, try our Green Tea Couscous with Chickpeas, where protein-rich chickpeas join forces with the refreshing flavors of green tea and vegetables. If you're looking for a quick and easy weeknight meal, our Green Tea Couscous Salad is the perfect choice. With a vibrant dressing of olive oil, lemon juice, and fresh herbs, this salad is a burst of freshness and flavor. Ready in just 15 minutes, it's a lifesaver for busy weeknights. For a hearty and satisfying meal, our Green Tea Couscous Stuffed Bell Peppers are a must-try. Bell peppers are filled with a flavorful mixture of green tea couscous, vegetables, and herbs, then baked to perfection. Topped with a tangy tomato sauce, this dish is a delightful combination of textures and flavors.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

VEGETABLE COUSCOUS

Vegetable Couscous image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 entree servings

Number Of Ingredients 14

Ingredients

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

Steps:

Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

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.

Tips:

Use high-quality green tea. This will give your couscous the best flavor.
Don't overcook the couscous. It should be cooked through but still have a slight bite to it.
Add the vegetables and herbs at the end of the cooking process. This will help them retain their鮮艳的颜色 and flavor.
Serve the couscous immediately. It is best when it is hot and fresh.

Conclusion:

Green tea couscous is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and refreshing side dish or a more hearty meal, green tea couscous is a great option.