Couscous, a staple in North African cooking, is a tiny pasta made of wheat or barley. But these small pearls pack a nutrient punch, containing more fiber per cup than brown rice and more than half of your daily recommended intake of selenium, a powerful antioxidant that helps fight inflammation and LDL (“bad”) cholesterol.


  • 2 medium red peppers, seeded and quartered
  • 2 portobello mushroom caps
  • 2 lemons, halved
  • 5 tablespoons extra virgin olive oil, divided
  • ½ teaspoon plus 1/4 teaspoon kosher salt
  • 5 ounces arugula
  • 4 ounces pecorino cheese
  • 1 cup couscous, cooked
  • 1/4 teaspoon black pepper

Directions :

  1. Heat grill on medium-high. Brush red peppers, mushroom caps, and lemons with 2 tablespoons oil. Sprinkle with 1/2 teaspoon salt. Grill mushrooms 15 minutes or until tender, turning once. Grill lemons, cut side down, 8 minutes or until charred. Grill peppers 6 minutes or until softened, turning once.
  2. Combine arugula, cheese, couscous, remaining 3 tablespoons oil, remaining ¼ teaspoon salt, and black pepper. Thinly slice peppers and chop mushrooms; add to arugula along with juice from lemons. Toss well.

Nutrition Facts :

PER SERVING 450 calories, 23 g fat (7 g saturated fat), 19 g protein, 920 mg sodium, 42 g carbohydrates, 5 g fiber, 5 g sugars (0 g added sugars), 29 mg cholesterol


To keep pesky lemon seeds and charred bits of lemon out of your salad, simply cover the cut side of the lemon with a paper towel before squeezing.

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