Minted Couscous Recipes

Steps:

• In a small saucepan, bring 1 cup water to a boil. Remove from heat. Stir in couscous; season with salt and pepper. Cover and, off heat, let steam in the pan, 5 minutes.
• Add scallions, mint, oil, and lime juice; fluff couscous with a fork.

Steps:

• Roasted vegetables:.
• Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
• Pre-heat the oven to 220c/425F/gas 7.
• Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
• Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
• Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
• Minted Couscous:.
• Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
• Add the olive oil, lemon juice and zest, and mix them in thoroughly.
• Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.

Steps:

• Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.

Steps:

• Set couscous in a bowl. Pour boiling broth or water over it and let steep for 1/2 hour.
• Right before eating, heat some olive oil in a skillet. Add couscous and cook, stirring constantly, until couscous is warmed through.
• Remove it from the heat and add mint and fresh tomatoes; season to taste with salt and pepper.
• Set couscous in a bowl. Pour boiling broth or water over it and let steep for 1/2 hour.
• Right before eating, heat some olive oil in a skillet. Add couscous and cook, stirring constantly, until couscous is warmed through.
• Remove it from the heat and add mint and fresh tomatoes; season to taste with salt and pepper.

Steps:

• Put the mint and lemon zest in a saucepan (reserve some small leaves for later) and cover with 600ml water. Bring to the boil, then add the couscous, cover and take off the heat.
• Leave to stand for 5-10 mins until the couscous has absorbed all the liquid. Remove and discard the lemon zest and cooked mint. Top the couscous with the spring onions and reserved mint leaves, and serve.

Steps:

• In a 3-quart saucepan bring water, oil, honey, and cumin to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Seed cucumber and cut into 1/4-inch dice. Pit apricots and cut into 1/4-inch dice. Fluff couscous with a fork and stir in cucumber, apricots, mint, lemon juice, and salt and pepper to taste. Serve warm or chilled.