Grilled Portabellas With Couscous

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 4 teaspoons balsamic vinegar
• 1/4 teaspoon fresh ground pepper
• 3/4 cup vegetable stock (or used canned broth)
• 1/2 cup whole wheat couscous
• 2 tablespoons minced parsley (or fresh basil leaves)
• pepper, coulis

Recipe

• 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 green onions on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid if using a gas barbecue. turn onions as needed until lightly browned on all sides, 2 to 3 minutes total. with tongs, transfer to a plate. cook mushrooms without turning until they are limp and begin to release their juices, 3 to 5 minutes. with a wide spatula, transfer, smooth side down, to a 9- by 13-inch baking pan.
• 3 drizzle mushrooms evenly with vinegar and sprinkle with pepper. add 1/4 cup vegetable stock to pan. cover and bake in a 300° regular or convection oven until hot, 5 to 10 minutes.
• 4 meanwhile, in a 1- to 2-quart pan over high heat, bring remaining 1/2 cup stock to a boil. stir in couscous. cover and remove from heat. let stand until liquid is absorbed, about 5 minutes. fluff couscous with a fork. if it seems too dry, stir in 3 to 5 tablespoons liquid from mushroom caps. stir in parsley.
• 5 set mushrooms, smooth side down, on plates. top equally with couscous. spoon pepper coulis equally around mushrooms and garnish with green onions. add salt to taste.
• 6 *pepper coulis:.pepper coulis.