Minty Salsa

This sweet, fragrant salsa is a great complement to broiled fish, baked chicken, or even served with chips and assorted raw vegetables.

Prep Time: 15 minutes prep time, 30 minutes refrigeration.
Serving Size: 4-6

Ingredients:
1-2 cloves garlic, minced
1/2 c. finely diced red onion
1 1/2 cups cubed pineapple (canned works well, please drain canned pineapple well)
2 tablespoons dried spearmint tea leaves
2 tablespoons fresh mint, chopped finely
2 spring onions, snipped into small pieces
2 tablespoons olive oil
juice of one large lime, or two small limes
Salt and pepper to taste

Directions:
In a bowl, mix together the garlic, onion, pineapple, spearmint tea leaves, fresh mint, and spring onions, with the olive oil and lime juice.
Season to taste.
Refigerate for 30 minutes, or longer.
Serve over broiled fish or chicken, or with chips and raw vegetables.

Mintea Couscous

Preparation Time: 20 minutes

Ingredients:

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)

Directions:

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.