Couscous with a Bang!
Gunpowder tea is often associated with Morocco, as is couscous. This dish blends the two together unexpectedly.10 m 2
- 2 tsp. gunpowder tea leaves
- 1 c. water
- 1/2 c. dry couscous
- 1/2 c. shredded carrots
- 1 tsp. ground cumin
Heat water to 180°F and steep tea for 3 min. Strain.
In a saucepan bring the tea to a boil. Add couscous to boiling tea, remove from heat, stir, and cover. Let sit 5 min.
Stir in carrots and cumin (optional but adds more flavor). Place in a bowl and enjoy.