Green Tea Couscous

Serve with Chunky Ginger-Mango Barbecue Sauce with Mixed Grill.


  • 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


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.

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