Title: Grilled portobello mushrooms over saffron couscous
 Categories: Main dish, Pasta, Vegetables
      Yield: 2 Servings
 
MMMMM--------------------------DRESSING-------------------------------
      3 tb Olive oil
      1 cl Garlic, minced
    1/4 ts Ground cumin
      1 tb Lemon juice
      2 ts Balsamic vinegar
    1/4 ts Salt
    1/4 ts Freshly ground black pepper

MMMMM-------------------MUSHROOMS AND COUSCOUS------------------------
      2 lg Portobello mushrooms
           Olive oil
           Salt
           Freshly ground black pepper
      2 ts Olive oil
    1/2 c  Minced onion
      1 c  Plus 2 tb vegetable broth
    1/4 ts Crushed saffron threads
    3/4 c  Couscous
           Formatted by Manny Rothstein
 
  DRESSING: Combine oil, garlic, cumin, lemon juice, vinegar, salt and
  pepper in cup and whisk together. Makes about 1/3 cup.
  
  MUSHROOMS AND COUSCOUS: Remove stems from mushrooms and reserve for
  another recipe.  Clean mushroom caps with damp paper towel.  Slice
  caps 1/2 inch thick.  Brush with olive oil.  Season to taste with
  salt and pepper. Place mushrooms on grill over ash-covered coals.
  Grill until tender and browned, 4 to 5 minutes per side.  (Mushrooms
  can also be cooked on stove-top grill or under broiler.) Remove from
  heat and set aside.
  
  Heat remaining oil in small pan.  Add onion and saute until tender,
  about 5 minutes. Add vegetable broth and saffron. Bring to boil and
  stir to dissolve saffron. Stir in couscous. Season to taste with salt
  and pepper. Cover. Turn off heat and set pan aside until couscous is
  tender and liquid is absorbed, about 5 minutes.  Meanwhile, mix
  Dressing. Fluff up couscous with fork.
  
  To serve, spoon couscous onto serving plate.  Top with mushroom
  slices. Spoon on Dressing.  Toss before serving.