Grilled Portabellas Over Saffron Couscous

Recipe Ingredients

		Dressing
3 tablespoons	45ml	Olive oil
1		Garlic - mince
1/4 teaspoon	1.3ml	Ground cumin
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Fresh ground black pepper
		Mushrooms and couscous
2		Portabella mushrooms - stem (large)
1		Caps 1/2" thick
		Olive oil
		Salt and fresh ground
		Pepper
2 teaspoons	10ml	Butter
1/2 cup	31g / 1.1oz	Onion - mince
1 cup	237ml	Plus 2 tbs vegetable broth
1/4 teaspoon	1.3ml	Saffron threads - crush
3/4 cup	177ml	Couscous

Recipe Instructions

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 sautee 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.

Source:
ESSENCE OF EMERIL SHOW#EE2383

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