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Executive chef Michel Stroot at the Golden Door in Escondido, California, fills grilled portabella mushrooms with whole-wheat couscous and rings them with bright red and yellow bell pepper sauces (you can use just one color if you like). He tops them with grilled asparagus; green onions work well in the winter. Serve with Pepper Coulis
Units: US | Metric
Serving Size: 1 (130 g)
Servings Per Recipe: 4
The following items or measurements are not included:
whole wheat couscous