Grilled Portobello Mushrooms Over Saffron Couscous (l A T Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
DRESSING
3 tbsp: Olive oil,
2 tsp: Balsamic vinegar,
1 centiliter: Garlic, minced
1/4 tsp: Salt,
1/4 tsp: Ground cumin,
1/4 tsp: Freshly ground black pepper,
1 tbsp: Lemon juice,
MUSHROOMS AND COUSCOUS
2 large: Portobello mushrooms,
1/2 cup: Minced onion,
Olive oil,
1 cup: Plus 2 tb vegetable broth,
Salt,
1/4 tsp: Crushed saffron threads,
Freshly ground black pepper,
3/4 cup: Couscous,
2 tsp: Butter,
Formatted by Manny Rothstein,
Directions:
DRESSING
Combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in
cup and whisk together. Makes about 1/3 cup.
MUSHROOMS AND COUSCOUS
Remove stems from mushrooms and reserve for another recipe. Clean
mushroom caps with damp paper towel. Slice caps 1/2 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.
Melt butter 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.
Makes 2 servings.
By Bev Bennett, Special to The Times, Copyright Los Angeles Times,
November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95
Source from luhu.jp
Combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in
cup and whisk together. Makes about 1/3 cup.
MUSHROOMS AND COUSCOUS
Remove stems from mushrooms and reserve for another recipe. Clean
mushroom caps with damp paper towel. Slice caps 1/2 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.
Melt butter 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.
Makes 2 servings.
By Bev Bennett, Special to The Times, Copyright Los Angeles Times,
November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95
Source from luhu.jp