Couscous Stuffed Portobello Caps

1/4 cup shelled edamame

1/2 cup orange juice

2 tablespoons water

1/4 teaspoon ground cumin

1/2 cup couscous

4 large portobello mushroom caps

2 tablespoons olive oil

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 cup parsley, chopped

3/4 cup dried apricot halves, cut into thin strips

4 oz crumbled reduced-fat feta cheese

1. Cook edamame according to package directions.

2.Combine orange juice, water, and cumin in a medium pot and bring to a boil; stir in couscous, cover and remove from heat. Let stand for 10 minutes.

3. meanwhile, coat the grill rack with cooking spray (I used my George Foreman grill); heat the grill to medium. Brush mushroom caps on both sides with 1 tablespoon oil; season with salt and pepper. Cook 3 minutes a side, or until just tender; set aside.

4. Fluff couscous with fork and stir in remaining oil, edamame, parsley, apricots, and feta. Coat the inside of a 1 cup measuring cup with cooking spray. Pack it 3/4 full with couscous mixture. Invert measuring cup over cap and tap to release couscous; pat mound gently to help hold its shape. Repeat with remaining caps.

Serves:4 Calories:345