Grilled Portabellas with Couscous

Grilled Portabellas with Couscous
Photo by James Carrier


  • Salt
  • ¼ teaspoon fresh-ground pepper
  • 4 teaspoons balsamic vinegar
  • 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 more ingredients
    • 4 portabella mushroom caps (4 to 5 in. wide, 4 to 6 oz. each)
    • 8 green onions
    • 2 tablespoons olive oil
    • 2 teaspoons lemon juice

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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