Grilled Portabellas with Couscous

Grilled Portabellas with Couscous
Photo by James Carrier

Ingredients

  • Salt
  • ¼ teaspoon fresh-ground pepper
  • ½ cup whole-wheat couscous
  • ¾ cup vegetable stock (or used canned broth)
  • 2 tablespoons minced parsley or fresh basil leaves
  • About 1 cup pepper coulis
  • 4 portabella mushroom caps (4 to 5 in. wide, 4 to 6 oz. each)
  • + 4 more ingredients
    • 8 green onions
    • 2 tablespoons olive oil
    • 2 teaspoons lemon juice
    • 4 teaspoons balsamic vinegar

1. Trim off and discard any stems from mushroom caps; gently rinse caps and drain well. Rinse green onions; trim off and discard ends. In a small bowl, mix olive oil and lemon juice. 2. Brush smooth sides of mushroom caps and the green onions with oil mixture. Lay mushrooms, smooth side down, and...

View full recipe at My Recipes

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