For the couscous
1 cup of extra virgin olive oil
5 tablespoons of finely chopped onion
1 tablespoon of minced garlic
2 and 1/2 tablespoons of dried cranberries
1 teaspoon of ground cinnamon
1 teaspoon of sweet basil
1 teaspoon of ground coriander
1/2 teaspoon of grated ginger
1/2 cup of freshly squeezed orange juice
450 milliliters of vegetable broth
500 grams of semolina
Sea salt to taste
White pepper in grains to taste
For the camarão (portobello mushrooms)
200 grams of portobello mushroom slices
200 grams of eggplant slices
Sea salt to taste
White pepper in grains to taste
1/2 cup of extra virgin olive oil
400 grams of medium-sized cleaned portobello mushrooms
For the couscous
1 cup of extra virgin olive oil
5 tablespoons of finely chopped onion
1 tablespoon of minced garlic
2 and 1/2 tablespoons of dried cranberries
1 teaspoon of ground cinnamon
1 teaspoon of sweet basil
1 teaspoon of ground coriander
1/2 teaspoon of grated ginger
1/2 cup of freshly squeezed orange juice
450 milliliters of vegetable broth
500 grams of semolina
Sea salt to taste
White pepper in grains to taste
For the camarão (portobello mushrooms)
200 grams of portobello mushroom slices
200 grams of eggplant slices
Sea salt to taste
White pepper in grains to taste
1/2 cup of extra virgin olive oil
400 grams of medium-sized cleaned portobello mushrooms
In a large skillet, heat the olive oil and sauté the onion and garlic
Add the dried cranberries and other couscous spices
Sauté
Add the orange juice and reduce to half
Add the vegetable broth and bring to a boil
Mix in the semolina and remove from heat
Cover and let rest for 10 minutes
Prepare the portobello mushrooms: season with sea salt and white pepper
Sauté them in olive oil and set aside
Season the portobello mushrooms with sea salt and white pepper and grill them in the same olive oil for 3 minutes
Mix the couscous with the vegetables
To assemble, place the lettuce at the bottom of a serving dish
On top, layer the couscous, then the portobello mushrooms, the salsa, the scallion, the arugula, and the sesame seeds
