Best 6 Peppermint Tea Couscous Recipes

COUSCOUS WITH PEAS AND MINT

Steps:

• In a medium saucepan over high heat, bring 2 1/2 cups of water to a boil. Add the frozen peas, and boil for 1 minute. Stir in the couscous and butter; turn off the heat. Cover the pan and let rest for 5 minutes.
• Add the mint and lemon juice to the couscous and fluff with a fork. Taste and season with salt and pepper, if necessary.

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.

PEPPERMINT TEA COUSCOUS

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.

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.

WILD PEPPERMINT TEA

Steps:

• Boil about 3 or 4 cups of water.
• Add the peppermint leaves and shut the heat off.
• Let the tea steep for about 5 minutes.
• Pour through a tea strainer.
• Add the honey and pour into cups.
• The tea can be made from fresh leaves or dryed leaves.
• note:you can find the leaves along any creek, river, or lake.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.