Zucchini Sauté on Thyme Couscous


Zucchini Couscous Thyme

I should really call this one ‘Zombie Saute’ because I went through this whole process in a weird post-Black Weekend trance… but I won’t because ‘Zombie Saute’ sounds creepy.

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
  1. 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.
  2. Add couscous to the saucepan, remove from heat and cover to allow the granules to absorb the stock.


    sauté party

  3.  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.
  4. Add balsamic vinegar, jerk paste and a bit of remainder stock to the vegetables and simmer until zucchini is soft.


    Fluffing Couscous

  5. Fluff couscous with a fork to separate granules and season with salt & pepper as desired.
  6.  Serve warm vegetables over couscous and garnish with thyme.

Handy Dandy Jerk Seasoning

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?

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