Mint Greek Salad

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Using a saucepan

3 tsp chopped fresh or dried mint leaves

½ cup water

1 cup couscous

½ tsp oil or butter (Helps to prevent the couscous from sticking to the pan)

 

In a saucepan

½ cup garbanzo beans brought to a boil. ( from a can)

 

In a frying pan

Add oil to the frying  pan

½  of a small onion chopped

½ bell pepper chopped

2 cloves of garlic finely minced

1 large tomato chopped ( I use a serrated knife to cut the tomato)

¼ tsp saffron (I get saffron from Trader Joe’s for $5. Although it’s not good quality, the good stuff  cost about $20 or more)

¼ tsp sage

Salt and lemon pepper to taste ( If you don’t have lemon pepper you can use what you have

 

Boil water and steep the tea steep for 3-5 minutes. Take the tea bags out and put the couscous and oil in the pot and brings back to a boliil. Once boiled turn down to low temperature and stir occasionally until cooked. If using fresh chickpeas you have to soak for up to 8 hours before cooking. When ready to cook bring water to a boil and cook until soft.

 

While the couscous and garbanzo cook, start chopping vegetables. Get a frying pan and add oil and let the pan heat up. Add onions and cook until the onions start to brown. Then add the other veggies and spices cook for 5-10 minutes. Add the couscous and garbanzo and cook for an additional 5 minutes before serving.     

 

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