Ingredients
6 tbsp. Cooking oil
1/2 tsp. ground coriander
1 tbsp. soy sauce
1 clove garlic
2 1/2 tsp. salt
1/2 tsp. fresh-ground black pepper
6 large mushrooms (about 1 pound in all)
2 c. water
2 c. couscous
4 scallions including green tops
1 cucumber
12 cherry tomatoes
1/2 c. Chopped cilantro
Grated zest of 1 lemon
1 tbsp. lemon juice
6 tbsp. olive oil
Preparation
Step 1Heat 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.Step 2In 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.Step 3Add the scallions, cucumber, tomatoes, cilantro, lemon zest, lemon juice, olive oil, and the remaining 2 teaspoons of salt to the couscous. Toss to combine.Step 4Divide 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.Step 5Wine Recommendation: We don’t often think of sparkling wine as an accompaniment to food; its usual place is as an aperitif. Here, however, a rosé Champagne, with its crisp acidity, hint of red fruit, and subtle earthy undertow, will be truly exciting.
