Grilled Portabellas Over Saffron Couscous

Course : Grilling
Serves: 1
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3 tablespoons olive oil
1 clove garlic -- mince
1/4 teaspoon ground cumin
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pint mushrooms
1 package couscous
2 large portabella mushrooms -- stem slice caps 1/2 inch thick
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 teaspoons butter
1/2 cup onion -- mince
1 1/4 cup vegetable broth
1/4 teaspoon saffron threads -- crush
3/4 cup couscous

Preparation / Directions:

Combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in cup and whisk together. Makes about 1/3 cup. MUSHROOMS AND COUSCOUS- Brush caps with olive oil. Season to taste with salt and pepper. Place mushrooms on grill over ash-covered coals. Grill until tender and browned, 4 to 5 minutes per side. (Mushrooms can also be cooked on stove-top grill or under grill.) Remove from heat and set aside. Melt butter in small pan. Add onion and sauté‚ until tender, about 5 minutes. Add vegetable broth and saffron. Bring to boil and stir to dissolve saffron. Stir in couscous. Season to taste with salt and pepper. Cover. Turn off heat and set pan aside until couscous is tender and liquid is absorbed, about 5 minutes. Meanwhile, mix Dressing. Fluff up couscous with fork. To serve, spoon couscous onto serving plate. Top with mushroom slices. Spoon on Dressing. Toss before serving.

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