Green Tea Couscous (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon extra-virgin olive oil |
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 |
Directions:
1. Heat the olive oil in sauce pot over medium heat and add the scallions. Season with salt and pepper and saute 2 to 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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