Broiled Mushroom Skewers over Couscous
Serves 4
Prep and Cook Time: 30 minutes
1/4 cup canola oil
1/2 teaspoon ground coriander
1 tablespoon soy sauce
1 teaspoon garlic, minced
10 ounces whole button mushroom, halved
1 10-ounce box of plain couscous (I used Parmesan)
4 green onion, sliced
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 1/2 cups cherry tomatoes, quartered
1/2 cup cilantro, chopped
2 tablespoons lemon juice, and zest
6 tablespoons olive oil
salt and pepper, to taste
12-inch bamboo skewers soaked
Preheat the grill to medium heat or heat the broiler.(I used a grill pan on the stove)
1) In a medium bowl, combine the canola oil, coriander, soy sauce, garlic, and salt and pepper. Mix well. Add the mushrooms; coat thoroughly.
2) In a medium saucepan, cook couscous according to package instructions. Cover, remove from the heat, and let stand 5 minutes. Fluff with a fork and transfer to a bowl.
3) Add the green onions, cucumber, tomatoes, cilantro, lemon zest, lemon juice, olive oil, and a little more salt to the couscous. Toss to combine.
4) Divide the mushrooms among skewers. Broil or grill the mushrooms, turning occasionally, until they are tender and golden brown, about 10 minutes. Serve over the couscous.
