TOTAL TIME: 20 MINUTES • FOR 4 PEOPLE
Couscous, a staple in North African cuisine, is a small paste made from wheat or barley. But these little pearls are packed with nutrients, containing more fiber per cup than brown rice and more than half your daily recommended intake of selenium, a powerful antioxidant that helps fight inflammation and LDL (“bad”) cholesterol. .
INGREDIENTS :
- 2 medium red bell peppers, seeded and quartered
- 2 portobello mushroom caps
- 2 lemons, halved
- 5 tablespoons extra virgin olive oil, divided
- ½ tsp plus 1/4 tsp kosher salt
- 5 ounces of arugula
- 4 ounces pecorino cheese
- 1 cup couscous, cooked
- 1/4 teaspoon black pepper
Directions:
- Heat grill to medium-high. Brush the red peppers, mushroom caps and lemons with 2 tablespoons of oil. Sprinkle with 1/2 teaspoon of salt. Grill mushrooms 15 min. or until tender, turning once. Grill lemons, cut side down, 8 minutes or until charred. Grill peppers 6 minutes or until softened, turning once.
- Combine arugula, cheese, couscous, remaining 3 tablespoons oil, remaining ¼ teaspoon salt and black pepper. Thinly slice the peppers and chop the mushrooms; add to the arugula with the lemon juice. Stir well.
Nutritional contributions:
PER SERVING 450 calories, 23g fat (7g saturated fat), 19g protein, 920mg sodium, 42g carbohydrates, 5g fiber, 5g sugars (0g added sugars), 29mg cholesterol
ADVICE:
To keep pesky lemon seeds and charred lemon bits out of your salad, simply cover the cut side of the lemon with a paper towel before squeezing.