Mushrooms stuffed with Couscous

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * 8 Portobello mushrooms
 * 1/2 Cup(s) instant couscous
 * 1 Tablespoon(s) extra-virgin olive oil
 * 1 Teaspoon(s) ground cumin
 * 1/4 Teaspoon(s) cayenne pepper
 * 2 Teaspoon(s) finely grated lemon zest
 * 1/2 Cup(s) vegetable stock
 * 1 finely chopped tomato
 * 1 Tablespoon(s) lemon juice
 * 2 Tablespoon(s) chopped fresh Italian parsley
 * 2 Tablespoon(s) chopped fresh mint

Directions
Peel the mushrooms and remove the stems.

Broil them top-side up.

Place the couscous, olive oil, cumin, cayenne pepper, and lemon zest in a bowl.

Season, then stir the flavourings through the couscous.

Fill each mushroom with some of the couscous mixture and pack down firmly.

Broil until the couscous is golden.

Serve hot or cold.