Recipe by Lynfred Chef Celeste Pasag
Yield 4
4 ea portabella mushrooms, destem
2 cups Israeli Cous Cous
4 cups vegetable broth
1 cup apricots, diced
¾ cup toasted pistachios
¼ cup mint, finely chopped
1 cup EVOO
1 ea shallots, minced
2 tsp Dijon mustard
1 cup balsamic vinegar
½ tsp honey
½ ea lemon zest
Salt and pepper to taste
Using a damp paper towel, wipe any debris from the mushroom and destem. Place in a shallow bowl. Pour 4 oz of balsamic vinegar,4 oz EVOO, pinch of salt and pepper and ½ of the shallot. Marinate in the fridge for at least 2 hours or overnight. Using a grill pan, heat to medium to high heat. When ready, remove the mushroom and place in the pan and cook for 3-4 minutes on each side. Set aside. When cooled slightly, sliced into ½ inch strips.
Meanwhile, prepare the couscous. Using a saucepan over medium heat, heat 4 tablespoon of EVOO and add couscous until fragrant and lightly toasty, 3-4 minutes. Add the rest of your shallots and stir for another minute. Add the vegetable broth, bring the mixture to a boil and then turn down to a simmer and cook for additional 10-12 minutes or until the liquid has been absorbed. Once done, remove from heat. Fold in Dijon mustard, 4 oz balsamic vinegar, honey, apricots, pistachios, lemon zest and mint. Add salt and pepper to taste. Divide the couscous into the plates and top with portabella mushrooms.