Grilled Veggie Couscous Salad

Mike Garten

Yields:

Cover cut sides of lemons with a paper towel before squeezing.

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Ingredients

1. Step 1Heat grill to medium high. Brush red peppers, portobello mushroom caps, and lemons with 2 Tbsp. olive oil. Sprinkle with 1/2 tsp. salt. Grill mushrooms 15 minutes or until tender, turning once. Grill lemons, cut sides down, 8 minutes or until charred. Grill peppers 6 minutes or until softened, turning once.
2. Step 2Combine arugula, Pecorino cheese, couscous, remaining olive oil, 1/4 tsp. each salt and pepper. Thinly slice peppers and chop mushrooms; add to arugula along with juice from lemons. Toss well.

About 450 cals, 19 g protein, 42 g carbs, 23 g fat (7 g sat), 5 g fiber, 920 mg sodium

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