Lime Couscous With Mint Recipes

MINTED COUSCOUS

Steps:

• In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.

COUSCOUS WITH PINE NUTS AND MINT

Steps:

• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

LEMON COUSCOUS RECIPE

Steps:

• Heat olive oil in a medium saucepan over medium-low heat.
• Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
• Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
• Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
• Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

HIBISCUS, LIME AND MINT

Steps:

• In a large pot add the water and the ginger and bring to a boil over medium heat. Add the sugar, lime juice, mint and hibiscus and stir to combine. Remove from the heat and let steep for about 20 minutes. Strain into a pitcher and pour into ice filled glasses. Garnish with mint strips and lime pulp before serving.

COUSCOUS SALAD WITH TOMATOES AND MINT

Steps:

• Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
• Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
• Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
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LEMON & CORIANDER COUSCOUS

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.