Grilled Mushroom Kabobs and Couscous Salad

Ingredients

• 12  cherry tomatoes quartered
• 0.5 cup cilantro leaves chopped
• 6 tablespoons cooking oil 
• 2.7 cups couscous 
• 1  cucumber diced peeled halved lengthwise seeded
• 1 clove garlic minced
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon fresh-ground pepper black
• 1 tablespoon juice of lemon 
• 1  lemon zest grated
• 6 large mushrooms halved ( 1 pound in all)
• 6 tablespoons olive oil 
• 2.5 teaspoons salt 
• 4  scallions including tops green sliced
• 1 tablespoon soya sauce 
• 2.7 cups water 

Equipment

• bowl
• sauce pan
• grill
• broiler
• skewers

Directions

1. Heat the broiler or grill. In a medium bowl, combine the cooking oil, coriander, soy sauce, garlic, 1/2 teaspoon salt, and the pepper.
2. Mix well.
3. Add the mushrooms; coat thoroughly.
4. In a medium saucepan, bring the water to a boil. Stir in the couscous. Cover, remove from the heat, and let stand 5 minutes. Fluff with a fork and transfer to a bowl.
5. Add the scallions, cucumber, tomatoes, cilantro, lemon zest, lemon juice, olive oil, and the remaining 2 teaspoons of salt to the couscous. Toss to combine.
6. Divide the mushrooms among four skewers. Broil or grill the mushrooms, turning occasionally, until they are tender and golden brown, about 10 minutes.
7. Serve over the couscous.
8. Wine Recommendation: We don't often think of sparkling wine as an accompaniment to food; its usual place is as an aperitif. Here, however, a ros Champagne, with its crisp acidity, hint of red fruit, and subtle earthy undertow, will be truly exciting.