Posts Tagged ‘Rooibos’

by Sarah Steimer

Rooibos couscous on a coffee-themed teatowel.

  • 1 1/2 cups water
  • 3-4 teaspoons of Rooibos
  • 1 cup couscous
  • 1 boneless, skinless chicken breast
  • 1 carrot, chopped
  • about 10 fresh green beans, chopped
  • 1 green onion, chopped
  • salt and pepper

Make tea with the water and Rooibos.  Put the tea in a saucepan on the stove and bring to a boil. Remove from heat and stir in couscous and onions.

In the meantime, steam the carrots and beans until tender. Cut the chicken into pieces (whatever size you like) and saute in a pan with oil, seasoning with salt and pepper. Stir together all ingredients and serve. You don’t get a very strong Rooibos taste in the couscous, but you still get the benefits. And it turns the white-ish couscous a really cool rust color.

Makes about two servings (as a main dish).

Recipe adapted from: Tea Chef

Photo: Sarah Steimer

Rooibos (aka Red Bush) facts

-Good for: Allergies and skin. Rooibos contains the bioflavonoids Rutin and Quercetin that help block allergy-causing histamines inside your body. It also has alpha hydroxy acid and zinc, which can help your skin if you have acne, eczema and sunburn (you can even apply it directly to the skin).

-Origins: Rooibos comes from a plant grown in the Western Cape Province of South Africa. The leaves are green but turn red when oxidized. South Africans prefer to drink their Rooibos with milk and sugar.

-Taste: Rooibos has a very earthy taste, but is not very strong. It is usually sold by itself or mixed with flavors, most commonly with vanilla.

Sources: Teavana and Natural Health Remedies

*Throughout May, “Strange Brew” will feature tea-based recipes — all of which can be found here.

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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