I try not to go overboard with the “eat healthier” new years resolutions. Inevitably I cave for that brownie anyway, so why put myself through the agony of pretending to resist?! But when I can find a quick and delicious culinary tweak that’s also good for me — count me in. Steaming and steeping are two of my favorite ways to prepare lots of foods, from veggies to whole grains. Not only is it a healthier way to cook, it’s ridiculously easy. But why limit oneself to working with plain old water? I always add a dash of broth for extra flavor, and recently I’ve discovered that using tea works well too. (Bonus: you get an extra dose of antioxidants without even trying.) This couscous is one of my weeknight go-tos: versatile, light, and just a little bit off the beaten path. Enjoy!
1 tbsp. olive oil
1 medium yellow onion, chopped fine
1 clove garlic, finely minced
1 large tomato, seeded and finely chopped
2 tbsp. raisins
1 15oz can chickpeas
1/2 tsp. ground cinnamon
1 tsp. salt
2 cups cooked couscous cooked in 8oz of Peppermint Tea
Prepare couscous as instructed on the packaging, omitting the water/broth for the tea. Set aside the addition 4oz of brewed tea. Sauté onions and garlic in oil over medium heat until golden. Add tomato, raisins, chickpeas, cinnamon, saffron, and salt. Cook 5 minutes. Add the remaining 4oz of tea and simmer another 3 minutes. Combine mixture with couscous and serve warm or at room temperature.