Laager Rooibos infused cous-cous
|3||Laager rooibos teabags|
|20 ml||Olive oil, plus extra for frying|
|250g (350 ml)||Couscous|
|1||Onion, finely chopped|
|1||Green pepper, finely chopped|
|5 ml||Garlic, crushed|
|5 ml||Lemon zest|
|100 ml||Cake flour|
|Handful||Fresh coriander, chopped|
- Place water and Laager Rooibos teabags in a saucepan and bring to boil.
Remove from heat and leave to steep for 5 minutes. Remove the teabags.
- Add the 15 ml olive oil and salt and stir in the couscous
Return to medium heat and simmer for 2-3 minutes.
- Pour remaining olive oil into a frying pan. Sauté the onion, green pepper and garlic until soft. Add to the couscous. With a fork, stir in the lemon zest and coriander, making sure the couscous grains are separate.
- Serve as a side dish to any main meal.