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Matcha Infused Vegan Couscous

Matcha Infused Vegan Couscous

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degree-icon Easy
time-icon 5 min
time-icon 15 min
time-icon N/A
time-icon 4 cups
time-icon 1 cup
degree-icon Easy
time-icon 5 min
oven-icon 15 min
snow-icon N/A
plate-icon 4 cups
dish-icon 1 cup

Recipe Box

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  • 2 cups Israeli couscous
  • 2 cups Water
  • 1/4 cup Sliced almonds
  • 1/2 cup Champagne grapes
  • Pomegranate seeds (for topping)
  • Micro basil (for topping)
Mint Vinaigrette
  • 1 1/2 cup Fresh mint leaves
  • 1/4 cup White onion
  • 4 cloves Garlic, chopped
  • 1 teaspoon Salt
  • 1/4 cup Grapeseed oil
  • 1/2 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
  • Add all of the ingredients to the MagicalButter machine.
  • Select the Blend cycle and let it run. Once done run it a second time!
  • Top your couscous with the pomegranate seeds, micro basil and mint vinaigrette. Enjoy!