Instructions: Place the couscous, lemon juice, water, olive oil and soy sauce in a small bowl and stir until combines. Set aside.

Brush dirt from mushrooms and remove stems. Trim and discard tough ends and finely chop stems. Add chopped stems to couscous mixture. Place the mushroom caps stem side down in a shallow 13X9 inch microwave safe baking dish and cover with waxed paper. Microwave on HIGH 4 minutes, rotating the dish once.

Turn caps over.

Meanwhile carefully rinse spinach. Shake off excess water and place in a medium nonstick skillet with the parsley and mint, if using and garlic. Cook over medium-low heat stirring frequently, until spinach is wilted. Drain in a sieve, pressing out water with the back of a spoon. Finely chop spinach on a cutting board.

Combine the spinach, couscous mixture, coriander, paprika and fennel. Divide the mixture among the mushroom caps, filling them generously. Cover with waxed paper. Microwave on HIGH 6 minutes, turning once, or until mushrooms are tender.

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