Laager Rooibos infused cous-cous


300 ml Water
3 Laager rooibos teabags
20 ml Olive oil, plus extra for frying
5 ml Salt
250g (350 ml) Couscous
1 Onion, finely chopped
1 Green pepper, finely chopped
5 ml Garlic, crushed
5 ml Lemon zest
Handful Fresh coriander, chopped


  1. 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.
  2. Add the 15 ml olive oil and salt and stir in the couscous
    Return to medium heat and simmer for 2-3 minutes.
  3. 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.
  4. Serve as a side dish to any main meal.

Serves 3-4