A Nice Cuppa

In honor of Empress Jasmine’s New Years’ resolution to get back into her silvery, slinky, svelte, butterfly form, and fit into her satin gowns…

These are delicate and delightful. You can add a layer of fine proscuitto, if you are not watching your dumplings. They are easy to create, and you could swap teas and add extra nibbles to the couscous if you like.  These Royal Jasmine Tea rolls were sent to me by Carly Cayce.  Thanks, Carly!

Ingredients: 5 cabbage leaves, 1 cup instant couscous, 1 carrot, 1 tablespoon raisins, 2 tablespoons roasted almond slices, 2-3 shallots, heirloom cherry tomatoes, Chinese parsley, extra virgin olive oil, 1 dozen Royal Jasmine Pheonix Tea Pearls

Seasonings: 5-6 tablespoons olive oil, salt to taste, pinch of black pepper, pinch of ground jasmine tea, 2 tablespoon chopped parsley.

Preparation:

1) Cold brew 10-11 Jasmine Pheonix Pearls of Tea in a large pot overnight with 7 cups of filtered water. Strain out tea leaves and use Royal jasmine tea infusion in place of liquids in recipe.
2) Peel the onion and shallots, and cut into slivers. Peel and dice the carrot. Saute the onion, shallots, and carrot with margarine until fragrant. Lightly blanch the cabbage leaves for later use. Pour 4 cups of cold brewed jasmine, ali shan, genmai-cha, fruity pai mu tan *your choice* tea in a pot, add the olive oil and pinch of salt in the pot and  bring just up to a boil. Add the couscous after removing the pot from heat, and quickly stir. Cover and let it stand for 5 min. Spread the couscous on a flat pan to cool fast. Mix the cool couscous with the sauteed vegetables along with raisins, almond slices, and chopped parsley into a paste.
3) Wrap the couscous paste in cabbage leaves. Boil the cabbage wraps in tea stock for 1-2 minutes and remove from the pot serve the dish hot or cold.