This recipe for Mediterranean Crab and Couscous Stuffed Mushrooms combines lump crab meat with red peppers, garlic and feta for a fresh, healthy dish!
This weekend I had the serious craving for fresh crab. Instead of making crab cakes, I decided to combine the crab with couscous and some of my favorite Mediterranean flavors, then stuff it into these large portobello mushrooms.
I then grilled the mushrooms for a fresh, healthy take on stuffed mushrooms!
1 cup cooked couscous
1/2 cup fresh lump crab meat
1/4 cup parmesan cheese
1/4 cup feta cheese
3 cloves garlic (minced)
1/2 cup roasted red peppers (chopped)
1 tbsp green onions (chopped)
1 tbsp olive oil
2 large portobello mushrooms
Combine the couscous, crab, parmesan, feta and garlic.
Add the red peppers, green onions and combine well.
Clean out and de-stem the mushrooms, then brush each side with olive oil.
Stuff the mixture into the mushrooms.
Grill over medium heat for 15 minutes, then serve.
These can be served as a light meal or as a deliciously filling appetizer!
A blend of couscous, sun dried tomatoes, garlic and feta are combined in this 10 minute Mediterranean couscous salad recipe!
I realized 2 things after my first week back at school, I despise anything math related and I always lose weight while I’m in school because I never have time to eat!
With a back-to-back class schedule and boat loads of homework I will sometimes go all day only eating an energy bar and large cappuccino (not a great thing for someone who loves food as much as I do!)
Needless to say when I got home from school today I had consumed a Trader Joes fruit and nut trail mix bar and a 7-eleven french vanilla cappuccino… and it was now 5:00 pm… I was very hungry and I needed something QUICK!!
Today’s recipe was inspired by both what was in my pantry that I could make fast, as well as a recipe from one of my Food Network favorite’s, Guy Fieri.
Couscous is a very quick cooking mediterranean grain and one of the healthiest grain-based products out there!
It’s low in fat, high in protein and lower on the glycemic index than pasta.
Ingredients (serves 2)
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 cup sun-dried tomatoes, drained
2 cups chicken stock
1 cup couscous
1/4 cup feta cheese (crumbled)
Begin by heating the olive oil in a medium skillet, next add the garlic and red pepper flakes, sauté for 1 minute.
Next, add the sun-dried tomatoes and sauté an additional minute.
Add the chicken stock and bring to a boil.
Add the couscous then remove the skillet from the heat and cover.
After 5 minutes remove the lid and fluff with a fork.
Now it’s time to add the cheese (my favorite part!) I used the mediterranean feta from Trader Joe’s which worked perfect for this recipe, but regular feta will work too!
Now toss together with salt and pepper to taste and you have a healthy, simple, delicious meal in about 10 minutes!
If you haven’t noticed yet most of my lunches do not involve meat, for 2 reasons, meat dishes usually take longer to cook and meat is expensive.
My goal with lunch is creating something delicious, yet also quick and inexpensive!