Jamaican Jerk Couscous
For this couscous, I used Spiceologist’s Rasta Rub and seasoned the pork chop and the couscous with that amazing stuff. I am falling hard and fast for couscous. My cousin Dawn introduced me to it…LAST YEAR.
Yeah – the first time I’ve ever tried couscous I was 32 years old. I was hooked, and as soon as I got home from Minnesota I immediately went and bought a bag. I love keeping it on hand for a super quick side dish.
- 1 1/4 cup chicken broth
- 2 tablespoons butter
- 2 teaspoons Rasta Rub or comparable Jerk seasoning
- 1/2 cup peas and carrots mix
- 1 cup couscous
- Place broth, butter, seasoning, and vegetable in a medium sauce pan. Bring to a boil, stir in couscous, cover, and remove from heat.
- Let stand 5 minutes, fluff with a fork, and serve.