Grilled Mushroom Kabobs and Couscous Salad
Grilled Mushroom Kabobs and Couscous Salad is From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for The Fourth Of July. If you have cherry tomatoes, water, salt, and a few other ingredients on hand, you can make it. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert.
Heat the broiler or grill. In a medium bowl, combine the cooking oil, coriander, soy sauce, garlic, 1/2 teaspoon salt, and the pepper.
Add the mushrooms; coat thoroughly.
In 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.
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.
Divide the mushrooms among four skewers. Broil or grill the mushrooms, turning occasionally, until they are tender and golden brown, about 10 minutes.
Wine Recommendation: We don't often think of sparkling wine as an accompaniment to food; its usual place is as an aperitif. Here, however, a ros Champagne, with its crisp acidity, hint of red fruit, and subtle earthy undertow, will be truly exciting.