Salmon Beggars' Purses

Heat oven to 400 degrees F. Toss mushrooms with lemon juice, salt, and pepper. Spread in thin layer on lightly greased cookie sheet. Roast 8 to 10 minutes until lightly browned, scraping mushrooms from pan surface to turn at least once.

Meanwhile, prepare couscous according to package directions; stir in roasted mushrooms, grated lemon peel, chopped chives, and additional salt and pepper, to taste. Set aside.

Have ready small saucepan boiling water, and small bowl ice water. Plunge reserved chive stems into boiling water 4 seconds, then into ice water for 5 seconds; pat dry with paper towel.

Place 1 1/2 teaspoons couscous filling in center of salmon slice; gather edge to center to form pouch; tie with chive stem. Repeat using all salmon slices and couscous mixture, and tying with remaining chives.