Chamomile Citron Couscous Salad in a white bowl
Tea Recipes

Chamomile Citron Couscous Salad

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Tea Forté's Chamomile Citron tea is both floral and bright. This recipe brings together those qualities into a Spring salad of grounding couscous, spring asparagus, fresh herbs and lemon zest, tied together with a light Chamomile Citron tea dressing. Pair it with a glass of Chamomile Citron over ice on a warm Spring day.

Chamomile Citron Couscous Salad

  • Prep time:1 hour 15 minutes
  • Cook time:8-10 minutes


For couscous salad

  • 1¼ cups water
  • 3 Tea Forté Chamomile Citron pyramid tea infusers, or 6-7 tsp of loose tea*
  • 1 cup Israeli couscous, uncooked
  • 1 tbsp sliced red onion
  • ½ cup asparagus spears
  • ¼ cup green peas
  • 1 lemon, zested and juiced
  • ¼ cup goat cheese
  • ¼ cup walnuts, toasted

For the dressing

  • ¼ cup fresh dill
  • ¼ cup fresh mint
  • ¼ cup fresh parsley
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 Tea Forté Chamomile Citron pyramid infuser, or 2 tsp of loose tea*
  • ½ cup water
  • pinch of salt
  • pinch of black pepper


For the salad

  1. In a medium sauce pot, bring 1¼ cups water to a boil. Add in three Chamomile Citron tea pyramids and couscous, reduce heat to a simmer and cook for 8-10 minutes or until tender and all the liquid is absorbed. If using loose tea, scoop tea into an Icon Stainless Pyramid Tea Infuser and steep.
  2. While couscous is cooking, prepare the dressing and set aside (see dressing instructions below)
  3. When couscous is ready, remove and discard pyramid infusers or tea infuser. Then place the couscous in a medium sized bowl and set aside to cool. If it becomes too sticky, add a little olive oil and toss to coat.
  4. With a cutting board and chef's knife, thinly slice the red onion, cut fresh asparagus on the bias, and crush the toasted walnuts. Add these ingredients to the bowl with the couscous.
  5. Gently work the dressing into the salad, coating completely. Chill the salad in the refrigerator for approximately 1 hour.
  6. When plating, add a generous portion to each plate. Gently crumble soft goat cheese on top and garnish with lemon zest. Enjoy!

    For the dressing

    1. Steep one Chamomile Citron pyramid infuser in a ½ cup of boiling water for 6 minutes. If using loose tea, steep the tea leaves using an infusing basket. When done steeping, remove and discard pyramid infuser or loose tea leaves from basket.
    2. Add 2 tablespoons of the steeped tea to a small bowl.
    3. Wash, thoroughly dry, and finely chop all herbs.
    4. Add chopped herbs to the tea concentrate along with the olive oil, lemon juice, salt and pepper. Whisk until well combined.

    Yield: 4-6 servings

    * Chamomile Citron pyramid tea infusers are available in our Chamomile Citron Event Box as well as the following collections: Tea Tasting Assortment, Herbal Tea Assortment, Jardin and Jubilee Collections. Chamomile Citron is also available as a Loose Tea Canister and a 1lb Pouch.

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