Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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
                        mushrooms and couscous
   2      large         portabella mushrooms -- stem
   1      slice         caps 1/2"
                        -- thick
                        olive oil
                        salt and fresh ground
                        pepper
   2      teaspoons     butter
     1/2  cup           onion -- mince
   1      cup           plus 2 tbs 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.