Mushroom Stuffed Couscous

Mushroom Stuffed Couscous

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INGREDIENTS

8 field mushrooms
1/2 cup (95 g) instant couscous
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons finely grated lemon rind
1/2 cup (125 ml) chicken stock
1 tomato, finely chopped
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint

INSTRUCTIONS

• Peel the mushrooms and remove the stalks, then grill them top-side up.
• Place the couscous, olive oil, cumin, cayenne pepper and lemon rind in a bowl. Season, then stir the flavourings through the couscous.
• Bring the chicken stock to the boil and stir it into the couscous. Cover and leave for 5 minutes, then fluff the grains with a fork. Stir in the tomato, lemon juice, parsley and mint. Fill each mushroom with some of the couscous mixture and pack down firmly. Grill until the couscous is golden. Serve hot or cold.

Source: goodfood
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