Rooibos Chickpea Couscous
Rooibos tea is actually a herbal tea so it’s low in tannins and has no caffeine. This means the tea is never bitter, no matter how long it is brewed. This also means rooibos is ideal for cooking and can be used in soups, stews, and anywhere water would be used. Simply replace the water with an equivalent amount of rooibos tea for an increase in antioxidants and minerals such as calcium and magnesium. Because rooibos is caffeine free, you won’t be kept up into the wee hours.
This recipe calls for a green rooibos variety. Like black tea, rooibos can be picked and dried immediately, resulting in a green rooibos that is higher in antioxidants. Alternatively it can be fermented, which is the traditional method, and this creates the “red” rooibos tea. Both types are suitable for this recipe, which can be served warm or chilled.
1 1/2 cups (385 mL) green rooibos tea, brewed and hot
1 cup (250 mL) whole wheat couscous
1 1/2 cups (385 mL) fresh peas or tomatoes, diced
2 cups (500 mL) canned chickpeas, drained
1/2 cup (125 mL) parsley, chopped
2 Tbsp (30 mL) fresh mint, chopped
2 Tbsp (30 mL) fresh basil, chopped
1 Tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) fresh lemon zest, chopped
1 tsp (5 mL) sea salt
1 tsp (5 mL) freshly ground black pepper
In a large steel or tempered glass bowl, combine hot tea and couscous. Stir and cover for 10 minutes. Lightly steam fresh peas (if using). Fluff couscous with a fork and add peas (or tomatoes), chickpeas, parsley, mint, basil, olive oil, lemon zest, salt, and pepper. Toss lightly and serve. Serves 4.
source: "Longevi-tea", alive #271, May 2005
Rooibos Chickpea Couscous
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.