Stuffed mushrooms with spiced couscous

Couscous brought me back in time on how I got to know my ex-neighbor, Fernand and his family and how we became best of pals.  About a week after they moved into the house on our right, my Quaylo taught me to bake some chocolate chips cookies, had them wrapped up in a nice package and included a hand written welcome note to give to them. I recalled I was rather reluctant to carry out my Quay Lo's request.  Doing something like this was unheard of to me.  It is just not in my upbringing to welcome our new neighbor this way or any way.  Since it is an American culture, and I am married to one, I did it for him. I remember as I was walking to Fernand’s house, I was very uncomfortable, I think "MALU"(shy) is the word. I was afraid that they might not open their door to a stranger or they might think that I am crazy to bring them cookies. I thought of not doing it but did it anyway. Fernand and his family greeted me with all smiles on their face and from their expression, they were very surprised but happy to see me. On the hindsight, I am glad I did not "chickened out" otherwise I would have missed the opportunity to meet two wonderful friends and not know about this absolutely delicious dish called Couscous.  The first time we were invited to Fernand’s house for dinner, he served us home cooked couscous in seafood and chicken soup. I was surprised that a French man could cook Middle Eastern dish so well.  It was divine! 

What I am going to share with you today is not Fernand’s couscous recipe but a recipe that I found in a cookbook “Great taste 30 minutes meals”.  So if you want a meal that can be ready in 30 minutes, don't search further, try this.

Ingredients:

8 portabella mushrooms

½ cup instant couscous

1 tbs extra virgin olive oil

1 tsp ground cinnamon

¼ tsp cayenne pepper

2 tsp finely grated lemon zest

½ cup chicken stock

1 tomato, finely chopped

1 tbs lemon juice

2 tbs chopped parsley

2 tbs chopped fresh mint

½ tsp salt

½ tsp black ground pepper

Method:

Peel mushrooms and remove stalks, then grill them top-side up.  Meanwhile, place couscous, olive oil, cumin, cayenne, pepper and lemon zest in a bowl.  Season. Then stir flavorings through the couscous.  Bring the chicken stock to boil and stir it into the couscous.  Cover and leave for 5 mins, then fluff the grains with a fork.  Stir in the tomato, lemon juice, parsley and mind.  Fill each mushroom cap with some of couscous mixture and pack down firmly.  Grill until couscous is golden brown.  Serve hot or cold.

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