Grilled portobello mushrooms over saffron cou Recipe

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Grilled portobello mushrooms over saffron cou

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Entrees, Grilled, Pastas & Noodles, Vegetables

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Ingredients:

		DRESSING
3	tbsp	Olive oil
1	cl	Garlic, minced
1/4	tsp	Ground cumin
1	tbsp	Lemon juice
2	tsp	Balsamic vinegar
1/4	tsp	Salt
1/4	tsp	Freshly ground black pepper
		MUSHROOMS AND COUSCOUS
2	large	Portobello mushrooms
		Olive oil
		Salt
		Freshly ground black pepper
2	tsp	Olive oil
1/2	cup	Minced onion
1	cup	Plus 2 tb vegetable broth
1/4	tsp	Crushed saffron threads
3/4	cup	Couscous
		Formatted by Manny Rothstein

Procedures:

1	Dressing: combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in cup and whisk together.
2	Makes about 1/3 cup.
3	Mushrooms and couscous: remove stems from mushrooms and reserve for another recipe.
4	Clean mushroom caps with damp paper towel.
5	Slice caps ?inch thick.
6	Brush with olive oil.
7	Season to taste with salt and pepper.
8	Place mushrooms on grill over ash-covered coals.
9	Grill until tender and browned, 4 to 5 minutes per side.
10	(mushrooms can also be cooked on stove-top grill or under broiler).
11	Remove from heat and set aside.
12	Heat remaining oil in small pan.
13	Add onion and saute until tender, about 5 minutes.
14	Add vegetable broth and saffron.
15	Bring to boil and stir to dissolve saffron.
16	Stir in couscous.
17	Season to taste with salt and pepper.
18	Cover.
19	Turn off heat and set pan aside until couscous is tender and liquid is absorbed, about 5 minutes.
20	Meanwhile, mix dressing.
21	Fluff up couscous with fork.
22	To serve, spoon couscous onto serving plate.
23	Top with mushroom slices.
24	Spoon on dressing.
25	Toss before serving.