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SERVINGS: 4

HEALTHY
FAST
INGREDIENTS

6 tablespoons cooking oil

½ teaspoon ground coriander

1 tablespoon soy sauce

1 clove garlic, minced

2½ teaspoons salt

½ teaspoon freshly-ground black pepper

6 large mushrooms (about 1 pound in all), halved

2⅔ cups water

2⅔ cups couscous

4 scallions including green tops, sliced

1 cucumber, peeled, halved lengthwise, seeded, and diced

12 cherry tomatoes, quartered

½ cup chopped cilantro

Grated zest of 1 lemon

1 tablespoon lemon juice

6 tablespoons olive oil
DIRECTIONS

1. Heat the broiler or grill. In a medium bowl, combine the cooking oil, coriander, soy sauce, garlic, ½ teaspoon salt, and the pepper. Mix well. Add the mushrooms; coat thoroughly.

2. 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.

3. 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.

4. Divide 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.
TOTAL TIME: 5 MINUTES
SERVINGS: 2
INGREDIENTS

6 chunks of honeydew melon, about 1½ inches square

15 large fresh mint leaves, plus more for garnish

1 bottle Pure Leaf™ Not Too Sweet Honey Green Tea
DIRECTIONS

1. Crush honeydew and mint with a wooden spoon in a 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve over ice. Garnish, if desired, with additional honeydew and mint sprigs.

For a pitcher, double the recipe.

For a cocktail version, add ¼ cup vodka before straining.

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