Jerk Baby Bella Mushrooms with Couscous

I used to love jerk chicken, salmon, and red snapper. I still long for the taste sometimes.

For those who love the spice but don’t want the meat, fish, or want to take a break from it, give this low-calorie, high-fiber dish a shot.

There is one caveat to this recipe, though. You’ll have to let the mushrooms marinate overnight. So prep a day ahead. I promise it’s worth the wait!

Ingredients

• Trader Joe’s Sliced Baby Bella Mushrooms
• Half of Onion
• Half of Yellow Pepper
• 3 tsp Walkerswood Traditional Jamaican Jerk Seasoning Hot
• 3 Garlic Cloves
• 1 Small Piece of Ginger
• 3 tsp of Grapeseed Oil or Coconut Oil
• 3 Lime Wedges
• 1 Cup of Couscous

4 servings

STEPS

Seasoning

1. Thoroughly clean 10 ounces sliced baby bella mushrooms
2. Chop onion and yellow pepper
3. Mince 3 garlic cloves and small piece of ginger
4. In a large enough Tupperware or large bowl, mix sliced baby bella mushrooms, chopped onion, yellow pepper, mince garlic cloves, ginger, 3 tsp of jerk sauce, 3 tsp of oil, and squeeze 3 lime wedges
5. Let mixture marinate overnight or for 1-2 hours (overnight gives it the best flavor)

Cooking

1. On medium heat, add 1 tbsp of oil of choice to saucepan
2. Add marinated baby bella mushrooms mixture
3. Cook and stir for 15-20 minutes

Couscous

1. Boil 1 1/4 of water in a small or medium pot
2. Dash of salt (optional) or seasoning of choice
3. Add 1 cup of couscous to boiling water
4. Remove from heat and cover
5. Let sit for 5 minutes
6. Fluff with a fork