Print
Minted Couscous
Closely adapted from America's Test Kitchen
-
1 1/2
cups
couscous
-
2
T
extra virgin olive oil
-
1/2
t
fine sea salt
-
2
cups
boiling water
-
2-3
T
chopped fresh mint
-
salt and pepper to taste
-
Place the couscous and olive oil in a large skillet over medium heat. Stir continually until the couscous is roasted light brown, 3-5 minutes.
-
Remove from skillet and place in a large bowl.
-
Place the salt into the boiling water and then pour the boiling water over the couscous.
-
Immediately cover the bowl with plastic wrap and let sit for about 12 minutes.
-
Toss the now tender couscous with the chopped mint and season with salt and pepper to taste.