Grilled Portobello Mushrooms with Couscous and Greens
| Yield: | 1 Servings |
| Categories: |
| 4 | Portobello mushrooms; whole | |
| 4 | tb | Balsamic vinegar |
| Vegetable oil spray | ||
| 1/2 | c | Low-sodium vegetable broth |
| 1/2 | c | Water |
| 1/4 | ts | Turmeric |
| 2/3 | c | Couscous |
| 1/4 | c | Dried cranberries |
| 1/2 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 1 | ts | Olive oil |
| 2 | Cloves garlic | |
| 6 | oz | Fresh collard greens or kale; or 8 ounces fresh spinach, chopped (about 4 cups) |
| 2 | tb | Water |
| 1 | tb | Light margarine |
| 1/2 | Red bell pepper; finely chopped |
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