Grilled Mushroom Kabobs and Couscous Salad

• FAST
• VEGETARIAN

Ingredients

1. 6 tablespoons cooking oil
2. 1/2 teaspoon ground coriander
3. 1 tablespoon soy sauce
4. 1 clove garlic, minced
5. 2 1/2 teaspoons salt
6. 1/2 teaspoon fresh-ground black pepper
7. 6 large mushrooms (about 1 pound in all), halved
8. 2 2/3 cups water
9. 2 2/3 cups couscous
10. 4 scallions including green tops, sliced
11. 1 cucumber, peeled, halved lengthwise, seeded, and diced
12. 12 cherry tomatoes, quartered
13. 1/2 cup chopped cilantro
14. Grated zest of 1 lemon
15. 1 tablespoon lemon juice
16. 6 tablespoons olive oil

1. Heat 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.
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.