Basil Couscous Stuffed Portobellos

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Sometimes the best meals are those that don’t have a recipe at all. Sometimes, that isn’t the case 🙂

Last night, I lucked out.

I had a craving for something light, yet full of flavor.  Filling, yet not too heavy. All of the ingredients below were in my pantry and I thought they would complement each other fantastically.  They did 🙂

Ingredients (serving size: 2):

2 portobellos

1 cup of couscous (measured dry)

1/2 cup fresh basil, chopped

1/4 cup diced tomatoes

1/4 cup red onion, diced

1/4 cup- 1/2 cup feta

1-2 tbsp olive oil

salt and pepper to taste

optional: balsamic vinegar

Directions:

1. Make the couscous according to package directions.  While the couscous is cooking, chop up the veggies.

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2. Drizzle some olive oil in a skillet and place the mushrooms, gill side down and cover.

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3. Add the veggies and feta into the couscous.

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4. Stir the veggies and add balsamic and 1 tbsp olive oil, and salt and pepper, to taste.

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5. Flip the portobellos. Add some of the couscous mixture to each portobello. Cover and cook until heated through.

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6. Plate it up, take it outside, and enjoy this beautiful springtime weather while it lasts!

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cheers and happy evolving!

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