Ingredients:
1/2 C (100g) couscous
125 ml hot Rooibos green tea
1/2 can (15.5 oz) garbanzo beans, drained
1/2 C chopped tomatoes
5 olives, pitted and sliced
5 olives, pitted and sliced
1 tbsp chopped parsley
1 tsp extra virgin olive oil
1 tsp lemon juice
1/4 tsp lemon zest
1/4 tsp lemon zest
Salt and pepper
Directions
1) Pour green tea over couscous and let it stand for 5 min. Or make according to package instructions, replacing water with tea. Fluff with a fork.
2) Mix parsley, oil, lemon juice and zest together. Incorporate gently into the couscous. Season with salt and pepper.
3) Combine the rest of the ingredients and add to the couscous. Garnish with parsley and serve.
Remarks:
To tell the truth, I can't taste the Rooibos tea in my couscous, which was overpowering with lemon and olive oil. The tea can be substituted with plain water if one doesn't have it, or get creative with other teas or stock or what have you. This is my first attempt at whipping something culinary with the Rooibos tea that I've purchased quite some time ago.
Rooibos tea has this slight tinge of sweetness and is suitable for most people (pregnant women, infants alike) as it is caffeine-free and low in tannins. It possesses high antioxidant levels (not as much as green tea though) and minerals, as well as immune-modulating and chemopreventive effect. Do take note that there are different types of Rooibos tea - green and red aka fermented type. I've used the green one, but as I've mentioned before, get creative with anything you have on hand; after all, the sky's the limit (and hence the bluish background of my images.
Back to the dish itself, the addition of chickpeas seemed like a bonus to me, for they imparted a nutty salty flavour that complements the couscous. The chopped tomatoes and sliced olives livened up the dish with their contrasting colours, as well as giving it a Mediterranean slant.
I tried stirring in lettuce, but I didn't really fancy it as much as without:
2) Mix parsley, oil, lemon juice and zest together. Incorporate gently into the couscous. Season with salt and pepper.
3) Combine the rest of the ingredients and add to the couscous. Garnish with parsley and serve.
Remarks:
To tell the truth, I can't taste the Rooibos tea in my couscous, which was overpowering with lemon and olive oil. The tea can be substituted with plain water if one doesn't have it, or get creative with other teas or stock or what have you. This is my first attempt at whipping something culinary with the Rooibos tea that I've purchased quite some time ago.
Rooibos tea has this slight tinge of sweetness and is suitable for most people (pregnant women, infants alike) as it is caffeine-free and low in tannins. It possesses high antioxidant levels (not as much as green tea though) and minerals, as well as immune-modulating and chemopreventive effect. Do take note that there are different types of Rooibos tea - green and red aka fermented type. I've used the green one, but as I've mentioned before, get creative with anything you have on hand; after all, the sky's the limit (and hence the bluish background of my images.
Back to the dish itself, the addition of chickpeas seemed like a bonus to me, for they imparted a nutty salty flavour that complements the couscous. The chopped tomatoes and sliced olives livened up the dish with their contrasting colours, as well as giving it a Mediterranean slant.
I tried stirring in lettuce, but I didn't really fancy it as much as without:
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