March 25, 2024 / Lyn Jones / 0 Comments
1½ cups water (or stock)
1 cup couscous
2 tablespoons olive oil
¼ teaspoon fine sea salt
Bring 1½ cups of water (or stock) to a boil in a small pot.
Once the liquid is boiling, turn off the heat and add the couscous, olive oil, and salt.
Stir the couscous and cover for 5 minutes.
Uncover the pot and fluff the couscous with a fork. Serve on its own, with veggies, or in a salad.
February 27, 2021 / Lyn Jones / 0 Comments
INGREDIENTS
Marinade:
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- ½ teaspoon Diamond Crystal kosher salt
Mushrooms:
- 4 large portobello mushroom caps
- Olive oil spray
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In a small bowl, whisk together the marinade ingredients.
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Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
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Brush the gill side with the marinade.
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Heat a 2-burner griddle, a grill pan or an outdoor grill on medium heat. Grease the grill.
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Place the mushrooms, gill side down, on the pan. Press gently to flatten. Grill 5 minutes.
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While the gill side is grilling, brush the tops of the mushrooms with the marinade.
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Flip the mushrooms. Grill 4-5 minutes on the second side, until browned and tender. Serve immediately.
