Grilled portobello mushrooms over saffron couscous
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | clove | Garlic, minced |
| ¼ | teaspoon | Ground cumin |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Balsamic vinegar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | larges | Portobello mushrooms |
| Olive oil | ||
| Salt | ||
| Freshly ground black pepper | ||
| 2 | teaspoons | Olive oil |
| ½ | cup | Minced onion |
| 1 | cup | Plus 2 tb vegetable broth |
| ¼ | teaspoon | Crushed saffron threads |
| ¾ | cup | Couscous |
| Formatted by Manny Rothstein | ||
Directions
DRESSING
MUSHROOMS AND COUSCOUS
DRESSING: Combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in cup and whisk together. Makes about ⅓ cup.
MUSHROOMS AND COUSCOUS: Remove stems from mushrooms and reserve for another recipe. Clean mushroom caps with damp paper towel. Slice caps ½ inch thick. Brush 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 broiler.) Remove from heat and set aside.
Heat remaining oil in small pan. Add onion and saute 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.
Copyright Los Angeles Times, November 16, 1995