How To Make Grilled Mushroom Kabobs and Couscous Salad
Meaty grilled mushroom kabobs, served alongside a fresh couscous salad packed with tomatoes, cucumber, and lemon, makes a delicious lunch meal!
Serves:
Ingredients
- 6tbspcooking oil
- ½tspground coriander
- 1tbspsoy sauce
- 1garlic clove
- 2½tspsalt
- ½tspfresh ground black pepper
- 6large mushrooms,(about 1 lb in all)
- 2cupswater
- 2cupscouscous
- 4scallions,including green tops
- 1cucumber
- 12cherry tomatoes
- ½cupcilantro,chopped
- 1lemon,zested, grated
- 1tbsplemon juice
- 6tbspolive oil
Instructions
-
Heat the broiler or grill.
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In a medium bowl, combine the cooking oil, coriander, soy sauce, garlic, ½ teaspoon of salt, and the pepper. Mix well. Add the mushrooms; coat thoroughly.
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In a medium saucepan, bring the water to a boil. Stir in the couscous.
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Cover, remove from the heat, and let stand 5 minutes. Fluff with a fork and transfer to a bowl.
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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.
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Divide the mushrooms among four skewers. Broil or grill the mushrooms, turning occasionally, for about 10 minutes, until they are tender and golden brown.
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Serve over the couscous, and enjoy!
Nutrition
- Calories:Â 731.99kcal
- Fat:Â 42.26g
- Saturated Fat:Â 4.52g
- Trans Fat:Â 0.08g
- Monounsaturated Fat:Â 28.21g
- Polyunsaturated Fat:Â 8.42g
- Carbohydrates:Â 76.17g
- Fiber:Â 6.68g
- Sugar:Â 3.97g
- Protein:Â 13.92g
- Sodium:Â 1027.05mg
- Calcium:Â 64.60mg
- Potassium:Â 574.76mg
- Iron:Â 2.05mg
- Vitamin A: 37.15µg
- Vitamin C:Â 21.80mg
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