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
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