Not that plain – Taboule with pistachios, cranberries and mint on grilled portobello
Pas si nature que ca – Taboule aux pistaches, airelles et menthe sur portobello grillé
I made this taboule as an accompaniment to a Tagine, so why not stuff some portobello with it.
I used portobellos just because I bought five of them for a dinner party, and I ended up not preparing them, so this bag of portobellos was taking up all the space in the refrigerator for too long and I needed to find a way to use them. One thing is that I hate to throw away food so I always try to find a way to prepare something with what is left in the kitchen pantry and refrigerator.
Those mushrooms are quite impressive, and as I explained in another post, where I used portobellos, they’re just grown ups cremini…Americans are so great at marketing that they gave them some Italian sounding name, and here we are…we have a new product!
Portobellos have been very successful with my mom and her girlfriends who came to the US on a tour, they came over for dinner and I placed a huge stuffed mushroom in front of each guest…since they had never seen this mushroom before, they were so excited to taste an exotic American mushroom. Some day, I will have to tell them the truth and that there is nothing exotic about it.
Toasted almonds are a nice substitute to pistachios and taste good with the cranberries. This is an express dish, quite perfect with a green salad if you want to keep it light.
Ingredients for 4
- 4 portobellos
- 1/2 cup whole wheat couscous
- 2 tbs pistachios or toasted almonds
- 2 tbs dried cranberries
- 2 tbs mint, chopped
- olive oil
- juice of 1/2 lemon
- cider vinegar
- salt and pepper
Peel the mushrooms if the skin is too thick. Add salt and pepper, drizzle olive oil and vinegar on both sides and broil under broiler or on a grill.
Start preparing the taboule. Cover couscous with boiling water, and let it sit for about 10 minutes. Add all other ingredients, mix well and top the mushroom with it.
I don’t think there’s anything simpler than that!
This entry was posted by silvia on May 16, 2009 at 9:10 pm, and is filed under Express - Less than 30 minutes, Grains, Side Dish, Vegan. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Love taboule. Great idea to stuff the mushrooms with it!
haha, I love your writing about the “exotic” portobello. so true. they’re still delicious and this is a great meal all by itself.