Best 2 Mintea Couscous Vegan Recipes

In the culinary realm, couscous stands out as a versatile and delectable grain that has captured the hearts of food enthusiasts worldwide. This North African staple shines in both savory and sweet preparations, offering a symphony of flavors and textures. Join us on a culinary journey as we unveil two tantalizing couscous recipes that cater to the preferences of both meat-eaters and vegans.

Our first recipe embarks on a flavor-filled adventure with a Mintea Couscous brimming with succulent chicken, aromatic vegetables, and a captivating blend of Moroccan spices. This hearty dish promises a delightful balance of savory and tangy notes, leaving your taste buds yearning for more.

For those seeking a plant-based alternative, our Vegan Mintea Couscous awaits with open arms. It skillfully weaves together a symphony of wholesome ingredients, including hearty chickpeas, crisp vegetables, and an explosion of North African spices. This delectable dish stands as a testament to the boundless possibilities of vegan cuisine, showcasing its ability to deliver both taste and nourishment.

Whether you're a seasoned cook or just starting your culinary explorations, these Mintea Couscous recipes will guide you through every step of the process with precision and clarity. Let your taste buds embark on a journey to the vibrant streets of North Africa, where the harmonious blend of spices and textures will leave you utterly captivated.

Let's cook with our recipes!

ROASTED VEGETABLE COUSCOUS

Roasted Vegetable Couscous image

Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet roasted vegetables mixed with savory, fluffy couscous.

Provided by Beth - Budget Bytes

Time 55m

Number Of Ingredients 10

Ingredients

4 Roma tomatoes ($1.69)
2 zucchini ($1.23)
1 bell pepper ($1.00)
1 red onion ($0.69)
4 cloves garlic ($0.24)
2 Tbsp olive oil ($0.32)
2 pinches salt and pepper ($0.05)
2 cups couscous ($1.97)
3 cups vegetable broth ($0.39)
1/4 bunch parsley ($0.24)

Steps:

Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!

Nutrition Facts : ServingSize 1 Cup, Calories 225.15 kcal, Carbohydrate 40.69 g, Protein 6.9 g, Fat 3.98 g, Fiber 3.75 g, Sodium 460.91 mg

MINTEA COUSCOUS (VEGAN)

Mintea Couscous (Vegan) image

I found this recipe on the inside cover of a box of Morrocan Mint Tea from the Numi company. The other day I made up a small batch of this: Recipe #484658 and it worked well in the recipe. Moroccan Mint is spearmint, by the way. Skip the butter (which is one of only a few minor changes) to keep this vegan.

Provided by COOKGIRl

Categories Vegan

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 moroccan mint tea bags (I used two but I'm confident that 3 would not overpower the dish)
1/2 cup boiling water
2 tablespoons olive oil (I used 1 tablespoon olive oil and 1 tablespoon butter)
1 medium yellow onion, finely minced
1 garlic clove, finely minced
3/4 teaspoon sugar (optional but will help the onions to caramelize)
1 large tomatoes, seeded and finely chopped (good quality canned tomatoes will definitely work!)
2 tablespoons black raisins (I used half flame raisins and half golden raisins)
1/2 cup cooked chickpeas (I used about 3/4 cup and they were freshly cooked) or 1/2 canned chick-peas (I used about 3/4 cup and they were freshly cooked)
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron thread
1 teaspoon salt
2 cups cooked couscous (Israeli or pearl couscous, rice, quinoa are all good substitutes)
fresh dill (my addition but optional) or dried dill, to garnish (my addition but optional)

Steps:

Steep 2-3 tea bags in boiling water. Set aside.
Prepare the couscous and set aside (or heat up leftover couscous, rice, quinoa, etc.).
Sauté onions and garlic in oil or oil/butter over medium heat until golden brown and crispy (I added about 3/4 teaspoon of sugar to help caramelize the onions a bit).
Stir in the tomato, raisins, chick peas, cinnamon, saffron, and salt. Cook 5 minutes.
Add strained mint tisane and simmer another 3 minutes or until most of the liquid has evaporated.
Combine mixture with couscous (or substitute) and serve warm. Garnish with fresh dill or dried dill if desired.

Tips:

For a gluten-free alternative, use quinoa or brown rice instead of couscous.
Add other vegetables to the couscous, such as chopped carrots, celery, or bell peppers.
Use fresh herbs, such as parsley, cilantro, or basil, to brighten the flavor of the couscous.
Serve the couscous with a dollop of yogurt or tahini sauce for a creamy and tangy flavor.
Leftover couscous can be used in salads, wraps, or as a side dish.

Conclusion:

Millet couscous is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of fiber, protein, and vitamins. This vegan recipe is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and satisfying meal, give millet couscous a try.