Green Tea Couscous
by Rachael Ray | on 06/02/09
Ingredients
- 1 tablespoon extra virgin olive oil (EVOO)
- 4 scallions, finely chopped
- Salt and freshly ground black pepper
- 1 1/2 cups chicken or vegetable stock
- 1 single-serve bag green tea
- 2 tablespoons honey
- 1 1/2 cups couscous
- 1/2 cup finely chopped mint leaves, (a couple of handfuls)
- 1/2 seedless cucumber, peeled and chopped
- 1 lemon, juiced
- 1 lime, juiced
- Salt and freshly ground black pepper
Serves 4
Preparation
Heat the EVOO in sauce pot over medium heat and add the scallions. Season with salt and pepper and sauté 2-3 minutes. Add stock and bring to a boil, secure tea bag to handle of the pot, and let steep for 1 minute. Remove the tea bag, stir in honey and couscous. Turn off the heat, stir in mint, and cover the pot. Let couscous stand 5 minutes, then fluff with fork and transfer to a serving bowl. Add the cucumber and lemon and lime juice. Season with salt and pepper, to taste, toss to combine and serve.
