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Couscous with Matcha Infused Mint Vinaigrette

Couscous with Matcha Infused Mint Vinaigrette

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degree-icon Easy
time-icon 5 Minutes
time-icon 15 Minutes
time-icon None
time-icon 4 Cups
time-icon 1 Cup
diet-icon Vegan
degree-icon Easy
time-icon 5 Minutes
oven-icon 15 Minutes
snow-icon None
plate-icon 4 Cups
dish-icon 1 Cup
diet-icon Vegan

Recipe Box

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  • 2 cups Israeli Couscous
  • 2 cups Water
  • ¼ cup Sliced Almonds
  • ½ cup Champagne Grapes
  • Pomegranate Seeds (for topping)
  • Micro Basil (for topping)
Mint Vinaigrette
  • 1 ½ cup Fresh Mint
  • ¼ cup White Onion, chopped
  • 4 cloves Garlic, chopped
  • 1 teaspoon Salt
  • ¼ cup Grapeseed Oil
  • ½ cup Matcha Infused Olive Oil

How To

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  • Add the couscous and water to a pan on medium-high heat. Cover and bring to a boil.
  • Cook until the couscous has absorbed most of the water and is soft.
  • Mix in the sliced almonds and grapes.
Mint Vinaigrette
  • Place all of the ingredients into the MagicalButter machine and secure the lid.
  • Set your temperature to NO HEAT, and then press the BLEND button. Do this twice.
  • Top your couscous with the pomegranate seeds, micro basil and mint vinaigrette. Enjoy!