- Prep/ Cooking Time: 10 minutes/25 minutes
- Servings: makes 4 servings
- Storage: Eat immediately
- Equipment: frying pan, grilling pan, baking pan, mixing bowl, chopping board
- 8 large portobello mushrooms
- 16 green onions
- 4 tablespoons olive oil
- 4 teaspoons lemon juice
- 8 teaspoons balsamic vinegar
- 1/2 teaspoon fresh-ground pepper
- 1 1/2 cups vegetable stock (or used canned broth)
- 1 cup whole-wheat couscous
- 4 tablespoons minced parsley or fresh basil leaves
- About 2 cups pepper coulis
- 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.
- Brush smooth sides of mushroom caps and the green onions with oil mixture.
- Lay mushrooms, smooth side down, and green onions on a grill pan and pop on the lid.
- 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.
- Drizzle mushrooms evenly with vinegar and sprinkle with pepper. Add 1/2 cup vegetable stock to pan. Cover and bake in a 150°C regular or convection oven until hot, 5 to 10 minutes.
- Meanwhile, in a pan over high heat, bring remaining stock to a boil. Stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, for 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.
- 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.
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