Balsamic Portobello Mushrooms over Grilled Vegetable Couscous

Kara Collier’s Cookin’!! ~

pg. 138 “Skinny Bitch in the Kitch” by Rory Freedman and Kim Barnouin

“Serves 4

  • 3/4 cup coconut oil, melted, or safflower oil (Kara used Olive Oil)
  • 1/2 cup balsamic vinegar
  • 2 tbs maple syrup
  • 2tbs chopped fresh rosemary
  • 1/2 tsp fresh ground black pepper
  • 2 1/4 tsp fine sea salt
  • 1 small red onion
  • 4 portobello mushrooms
  • 1 medium zucchini, cut lengthwise into 1/2-inch slices
  • 1 yellow squash, cut lengthwise into 1/2-inch slices
  • 1 1/4 cups water
  • 1 cup couscous
  1. In a medium bowl, whisk together the oil, balsamic vinegar, maple syrup, rosemary, pepper, and 1/2 tbs of the salt; set aside.
  2. Trim the stem end off of onion and with a bit of the root end holding it together.  Place the onion, portobellos, zucchini, and squash in a large, resealable bag and add the balsamic mixture.  Press the air out of the bag, seal, and set aside for 2-4 hours, turning occasionally.
  3. Prepare an outdoor or stovetop grill to medium heat (it’s at the right temperature when you can hold your hand grate-level for 4 seconds).
  4. Remove veggies from the bag and reserve 2 tbs of the marinade (save the rest for another use).  Grill the veggies for 8-10 minutes, turning once, until well marked and tender.  (If you don’t have a grill, use two to three skillets with a little oil in the bottom over medium-high heat.  Just be sure not to crowd the veggies in there or they’ll steam instead of sear.
  5. Meanwhile, in a 2 to 3-quart saucepan over medium heat, bring the water and the remaining 3/4 tsp of salt to boil.  Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes.  Once the vegetables have cooked, coarsely chop the onion, zucchini, and squash.  Stir the chopped veggies into the couscous, along with the reserved marinade.  Cut the portobellos into thick slices.
  6. Arrange the couscous on plates or a platter, top with the portobellos and any accumulated juices, and serve.” 😀

-“Skinny Bitch in the Kitch” pg. 138-139 made by Kara Collier!  RAWESOME CHIKA!

Might I suggest, a nommy mixed baby greens salad with dried cranberries and almond slices on the side instead of banana and strawberry, or maybe even a bean side dish? and then that fruit dipped in vegan chocolate for dessert!!

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