From the AHA Cookbook (modified slightly). Grilled portobello mushrooms topped with couscous and kale.

Ingredients

6	portobello mushroom caps
1	cup chicken broth
1 1/2	cup couscous
1	red bell pepper, diced
1/2	cup dried cranberries
4	tbsp extra virgin olive oil
4	tbsp balsamic vinegar
1/2	tsp turmeric
1/2	tsp salt
8	cloves garlic
8	oz kale
1	cup water

Directions

1. boil water, chicken broth and tumeric
   
   
2. Add couscous, cranberries, and salt. Remove from heat and let stand for at least 5 minutes or until ready to serve.
   
   
3. Cut four slits along the top of each mushroom cap.
   
   
4. Sprinkle each side with balsamic vinegar and 1tbsp oil (can use a oil spray), then set aside.
   
   
5. Heat 2 tbsp oil in a pan, and add garlic when hot. Cook for about 1 minute.
   
   
6. Lower heat and add kale and 2-3 tbsp water cook covered for 3-4 minutes or until tender. Then set aside garlic and kale.
   
   
7. (Optional) Cook red peppers in pan.
   
   
8. Mix in pepper with couscous.
   
   
9. Grill portobello mushrooms, or use pan if not available.
   
   
10. Serve by placing mushroom cap down on plate, then top with couscous and then kale.
    
    

Categories

Berries, Cheese, Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in vitamin A Very high in vitamin C