Peppermint Tea Couscous - cooking recipe

Ingredients

1 elmstock peppermint tea bag
2 cups small grain morroccan couscous
1/2 teaspoon cumin
1 cup chicken broth
1 1/2 cups water
2 tablespoons raisins
1 pinch salt and pepper, to taste
1 tablespoon slivered almonds (optional)

Preparation

Boil water and broth
When water is boiling add peppermint tea bag to water and lower heat.
After 3 minutes, remove the tea bag.
Add cumin and couscous and stir.
Stir in raisins and pepper and salt.
If using bouillon do not add salt.
Remove pan from heat and cover tightly.
After ten minutes, fluff couscous and serve.
Garnish with slivered almonds.