Oriental Beauty oolong, historically known as dong fang mei ren oolong, is grown and harvested in Taiwan and recognized for its wealthy honey and stone fruit aromas/flavors. To play upon the stone fruit notes within the tea, we’re infusing it with dried apricots and cherries to create a broth to cook dinner the couscous (and to rehydrate the fruit to combine within the dish). Butter, shallots, salt and pepper stability the dish with savory notes, whereas only a splash of balsamic vinegar and contemporary herbs brighten each chunk. Best of all, you may make this dish forward of time and serve it at room temperature.

Ingredients:

  • four tablespoons salted butter
  • ½ cup sliced shallots
  • 1½ cups couscous
  • 2/three cup dried apricots, chopped
  • 1/three cup dried cherries, chopped
  • four tablespoons Oriental Beauty oolong tea
  • three cups water
  • 1 teaspoon balsamic vinegar
  • 1 cup sliced almonds
  • 2 tablespoons chopped tarragon (substitute: parsley, basil or mint)
  • Salt and pepper to taste

Directions:

First, make the oolong tea focus. Steep four tablespoons of Oriental Beauty oolong tea in three cups of water which were heated to 190 levels for three minutes. Strain the leaves. Add the apricots and cherries to a medium bowl, pour within the oolong tea focus and let infuse for 15 minutes. After 15 minutes have elapsed, pressure the fruit and reserve the infused oolong tea. Drizzle the fruit with balsamic vinegar.

Heat a medium pan over medium warmth and add sliced almonds. Toast the almonds till they simply begin to brown and are aromatic. Place the almonds on a dish to chill.

Heat a medium pot over medium warmth and add the butter. Once the butter has melted (however not browned), add the shallots and cook dinner for about 2 minutes or till translucent. Pour within the stone fruit-infused oolong tea focus. Raise the warmth and convey to a boil. Stir within the couscous, cowl the pot with a lid, take away from the warmth and let it sit for five to 7 minutes, or till the couscous has absorbed all the oolong tea.

Using a fork, gently fluff the couscous. While heat, spoon into a big serving bowl and toss with toasted almonds, apricots, cherries, tarragon and salt and pepper to taste. Serve heat or retailer in an hermetic container and serve at room temperature.

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