Grilled Mushroom Kabobs and Couscous Salad

[Guest guest]

Grilled Mushroom Kabobs and Couscous Salad

 

I like grilled food in the summer and I found this on food and wine last year

i believe.

Its a great meal and very easy to prepare.

 

6 tablespoons cooking oil

1/2 teaspoon ground coriander

1 tablespoon soy sauce

1 clove garlic, minced

2 1/2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

6 large mushrooms about 1 pound in all, halved

2 2/3 cups water

2 2/3 cups couscous

4 scallions including green tops, sliced

1 cucumber, peeled, halved lengthwise, seeded, and diced

12 cherry tomatoes, quartered

1/2 cup chopped cilantro

Grated zest of 1 lemon

1 tablespoon lemon juice

6 tablespoons olive oil

 

Heat the broiler or grill. In a medium bowl, combine the cooking oil,

coriander, soy sauce, garlic, 1/2 teaspoon salt, and the pepper. Mix well. Add

the mushrooms; coat thoroughly.

In a medium saucepan, bring the water to a boil. Stir in the couscous. Cover,

remove from the heat, and let stand 5 minutes. Fluff with a fork and transfer to

a bowl.

Add the scallions, cucumber, tomatoes, cilantro, lemon zest, lemon juice, olive

oil, and the remaining 2 teaspoons of salt to the couscous. Toss to combine.

Divide the mushrooms among four skewers. Broil or grill the mushrooms, turning

occasionally, until they are tender and golden brown, about 10 minutes. Serve

over the couscous. Serves 4.