dinsdag 9 december 2008

Mintea Couscous

Preparation Time: 20 minutes

2 bags Mint Tea
1/2 cup boiling water
1 tbsp. olive oil
1 medium yellow onion, chopped fine
1 clove garlic, finely minced
1 large tomato, seeded and finely chopped
2 tbsp. black raisins
1/2 cup cooked or canned chick peas
1/2 tsp. ground cinnamon
1/4 tsp. saffron threads
1 tsp. salt
2 cups cooked couscous (small semolina pasta balls)

Steep 2 tea bags in the boiling water. Set aside.
Saute onions and garlic in the oil over medium heat until golden.
Add tomato, raisins, chick peas, cinnamon, saffron, and salt.
Cook 5 minutes.
Add strained tea and simmer another 3 minutes.
Combine mixture with couscous or pasta and serve warm or at room temperature.

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