Mintea Couscous (Vegan)

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    moroccan mint tea bags (I used two but I'm confident that 3 would not overpower the dish)
  • 12
  • 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
  • 34
    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)
  • 12
    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)
  • 12
    teaspoon ground cinnamon
  • 14
    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)
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DIRECTIONS

  • 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.
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