4 Portobello Mushrooms - with stems (sice stems and reserve for later)
1 cup Tomato Juice
1/2 cup Balsamic Vinegar
3 teaspoons Organic Garlic, chopped
1/2 cup Red onion diced
1 cup Eggplant
1 tablespoon Basil chopped
1 cup Israeli Couscous
3 cups Water
2 ounce Feta Cheese crumbled
1 Organic Tomatoes sliced
1/2 pound Salad Greens
Preheat oven to 350º F.
Remove stem from portobello mushrooms.
Using a damp towel, wipe off any dirt you see on the mushroom.
In a large sauté pan, mix together the tomato juice, balsamic vinegar and chopped garlic.
Bring ingredients to a boil. Place cleaned mushrooms in the liquid and cook for 5-7 minutes and remove.
Place mushrooms on a baking sheet with the bottom of the mushroom facing up.
Reserve the cooking liquid from the mushroom and chill.
While mushroom is cooking, bring water to a boil and cook couscous until done.
Check as you do for pasta. Drain off any excess liquid. Rinse with cold water and drain.
Return the pot used to cook the couscous in to burner and heat over medium heat.
Add 1 teaspoon oil and cook onions, diced mushroom stems, garlic and eggplant until soft.
Stir in the cooked couscous and stir in basil and Feta cheese. Season to taste with salt and pepper.
Divide the couscous mixture evenly between the 4 mushrooms. Pile the mixture onto the mushrooms.
Place the sliced tomatoes on top of the couscous mixture. Sprinkle with wheat germ.
Place the filled mushrooms into the oven to reheat for 5-7 minutes.
To plate the dish, place mixed greens on one side of the plate, place warmed mushroom next to the greens.
Garnish plate with any remaining tomatoes and red onion.
Drizzle the reserved liquid from cooking the mushrooms over the salad and mushroom.