This side dish is inspired by Middle-Eastern and Asian cuisines. Try serving it over baby spinach for an added punch of nutrients.
Ingredients:
2 green tea bags
1/2 teaspoon salt
1 teaspoon turmeric powder
1 1/2 cups whole wheat couscous
1/4 cup freshly squeezed lemon juice
3 garlic cloves, minced
1/3 cup extra virgin olive oil
1 cup small seedless grapes, halved
1 small cucumber, peeled, seeded, and diced
3/4 cup toasted walnuts
1/4 cup fresh basil, shredded
Directions:
In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags.
Add salt, turmeric, and couscous to pan. Stir and cover. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes.
Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit.
Stir in grapes and cucumber. Garnish with walnuts and basil. Serves 4.