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 »
Oat Sweet Potato Chili
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.