Here’s what I remember:
- 1 – cup couscous
- 1 – cup unsalted vegetable stock
- Few sprigs of fresh thyme
- 1 – large zucchini, chopped (smaller chunks will cook faster)
- 1 – vine tomato, diced
- 1 – tablespoon olive oil
- 1 – teaspoon ground cumin
- 2 – tablespoons balsamic vinegar
- 1/2 – teaspoon prepared Jerk Seasoning (Depending on the brand, this can be very spicy and salty. You’ve been warned.)
- Salt and pepper to taste
- In a small saucepan, bring vegetable stock and thyme sprigs to a boil. If you want a stronger herb flavour, let it simmer with a lid for a few minutes.
- Add couscous to the saucepan, remove from heat and cover to allow the granules to absorb the stock.
- Heat olive oil in a skillet on medium heat. Add ground cumin, zucchini and tomato and saute for a few minutes, until tomato starts falling apart.
- Add balsamic vinegar, jerk paste and a bit of remainder stock to the vegetables and simmer until zucchini is soft.
- Fluff couscous with a fork to separate granules and season with salt & pepper as desired.
- Serve warm vegetables over couscous and garnish with thyme.
As a side note, I should also tell you that anything is game for Jamaican jerk seasoning. The flavour is so dense and clovey, how could I stay away?