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Prep 10 mins
Cook 0 mins
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: Saffron Salt 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.
- 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)
- 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.