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Ingredients: 8 Pound(s) Portobello mushrooms 163/625 Pound(s) instant couscous 1/2 Ounce(s) extra-virgin olive oil 4/23 Ounce(s) ground cumin 87/2000 Ounce(s) cayenne pepper 13/625 Pint(s) finely grated lemon zest 4 43/249 Ounce(s) vegetable stock 1 finely chopped tomato 39/2500 Quart(s) lemon juice 163/2500 Pound(s) chopped fresh Italian parsley 1 27/625 Ounce(s) chopped fresh mint Directions: Peel the mushrooms and remove the stems. Broil them top-side up. Place the couscous, olive oil, cumin, cayenne pepper, and lemon zest in a bowl. Season, then stir the flavourings through the couscous. Fill each mushroom with some of the couscous mixture and pack down firmly. Broil until the couscous is golden. Serve hot or cold. Nutrition per serving: 80 calories 2 g fat 3 g protein 12 g carbohydrates 1 g fibre
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