Classroom Recipes – Spiced Mint Couscous


A playful twist on a classic dish sure to tickle the taste buds of young chefs! This delightful recipe combines fluffy couscous with a hint of warmth from gentle spices like cumin and cinnamon, balanced perfectly with the cool freshness of mint leaves. Easy to prepare and bursting with flavor, it’s a fantastic way to introduce children to new tastes and textures while keeping mealtime exciting.

Thanks to our nonprofit partner, Blue Watermelon Project, for capturing Chef Matt in action! You can access Blue Watermelon Project’s lesson plan featuring this recipe here (English) or here (Spanish).

Spiced Mint Couscous with Seeds and Fruits

  • 1 cup wheat couscous
  • 1 1/2 cups Sprouts vegetable broth
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/4 cup dried cherries
  • 1/4 cup dried roasted sunflower seeds
Spice Blend:
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1/4 cup chopped parsley


  1. In a saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat and add the couscous. Stir well, cover the saucepan, and let it sit for 5 minutes. Fluff the couscous with a fork and set aside to cool.

2. To make the dressing, in a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey, spices, salt and pepper until well combined.

3. In a large mixing bowl, combine the cooked couscous, chopped mint leaves, dried cherries, dried roasted sunflower seeds, and chopped parsley.

4. Pour the dressing over the couscous mixture and toss until all the ingredients are well coated.

5. Cover the bowl and let it sit at room temperature for at least 15 minutes to allow the flavors to meld together.

6. Before serving, give the couscous a gentle toss to ensure everything is evenly mixed. Taste and adjust the seasoning if needed.

7. Serve the mint-inspired couscous with dried cherries, roasted sunflower seeds, and chopped parsley as a side dish or as a light and refreshing meal on its own.