INGREDIENTS

INSTRUCTIONS

In the top of each mushroom, cut 4 slits, each 2 to 3 inches long and
about 1/2-inch deep. Remove stems. Place mushrooms, top side up, in a
shallow casserole dish. Sprinkle mushrooms with half the balsamic
vinegar. Lightly spray top side of mushrooms with vegetable oil  spray.
Turn mushrooms over and sprinkle with remaining vinegar.  Lightly spray
bottom side with vegetable oil spray. Cover container  with plastic
wrap and set aside. (Will keep in refrigerator for up to  1 hour.)
Combine vegetable broth, water, and turmeric in a medium saucepan.
Bring to a boil over high heat, 2 to 3 minutes. Stir in the couscous,
cranberries, lemon rind, and salt. Remove the pan from heat and let
stand, covered, for at least 5 minutes, or until time to serve.
Meanwhile, heat a medium saucepan over medium heat. Add oil and swirl
to coat bottom of pan. When oil is hot, add garlic. Cook for 1  minute.
Add the collard greens and 2 tablespoons water. Cook,  covered, for 2
to 3 minutes, or until greens are tender. Add the  margarine and stir
until it melts, about 30 seconds. Remove pan from  heat and cover to
help retain heat.  Grill mushrooms over medium hot coals (or
medium-high heat if using  gas, electric, propane, or stove-top grill)
for 2 to 3 minutes on  each side. Place mushrooms stem side up on
serving plates. Spoon  couscous on top of each mushroom. Spoon greens
on top of couscous.  Sprinkle with bell pepper. Serve warm.  Yield: 4
servings  Notes: Recipe courtesy of Carol Ritchie, "American Heart
Association  Low-Fat, Low-Cholesterol Cookbook"  Recipe by: Cooking
Live Show #CL9077  Posted to MC-Recipe Digest by "Angele and Jon
Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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