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Couscous with a Bang!

darlliel TeaChef Level 1

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.

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