Grilled Portabellas Over Saffron Couscous

Course :	Grilling
From:	HungryMonster.com
Serves:	1

Ingredients:

		---dressing
3	tablespoons	olive oil
1	clove	garlic -- mince
1/4	teaspoon	ground cumin
1	tablespoon	lemon juice
2	teaspoons	balsamic vinegar
1/4	teaspoon	salt
1/4	teaspoon	fresh ground black pepper
1	pint	mushrooms
1	package	couscous
2	large	portabella mushrooms -- stem slice caps 1/2 inch thick
2	tablespoons	olive oil
1	teaspoon	salt
1	teaspoon	pepper
2	teaspoons	butter
1/2	cup	onion -- mince
1 1/4	cup	vegetable broth
1/4	teaspoon	saffron threads -- crush
3/4	cup	couscous

Preparation:

Combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in cup and whisk together. Makes about 1/3 cup. MUSHROOMS AND COUSCOUS- Brush caps 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 grill.) Remove from heat and set aside. Melt butter in small pan. Add onion and sauté‚ 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.