INGREDIENTS

INSTRUCTIONS

Place the couscous, lemon juice, water, olive oil and soy sauce in a
small bowl and stir until combines. Set aside.  Brush dirt from
mushrooms and remove stems. Trim and discard tough  ends and finely
chop stems. Add chopped stems to couscous mixture.  Place the mushroom
caps stem side down in a shallow 13X9 inch  microwave safe baking dish
and cover with waxed paper. Microwave on  HIGH 4 minutes, rotating the
dish once. Turn caps over.  Meanwhile carefully rinse spinach. Shake
off excess water and place  in a medium nonstick skillet with the
parsley and mint, if using and  garlic. Cook over medium-low heat
stirring frequently, until spinach  is wilted. Drain in a sieve,
pressing out water with the back of a  spoon. Finely chop spinach on a
cutting board.  Combine the spinach, couscous mixture, coriander,
paprika and fennel.  Divide the mixture among the mushroom caps,
filling them generously.  Cover with waxed paper. Microwave on HIGH 6
minutes, turning once, or  until mushrooms are tender.  Per serving: 78
Calories (kcal); 3g Total Fat; (28% calories from  fat); 3g Protein;
12g Carbohydrate; 0mg Cholesterol; 90mg Sodium Food  Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 50mg
Potassium: 255.6mg
Carbohydrates: 5.6g
Fiber: 1.1g
Sugar: 1.5g
Protein: 2.8g