TOTAL TIME: 20 MINUTES • FOR 4 PEOPLE
Couscous, a staple in North African delicacies, is a small paste created from wheat or barley. However these little pearls are filled with vitamins, containing extra fiber per cup than brown rice and greater than half your each day advisable consumption of selenium, a robust antioxidant that helps battle irritation and LDL (“bad”) ldl cholesterol. .
INGREDIENTS :
- 2 medium pink bell peppers, seeded and quartered
- 2 portobello mushroom caps
- 2 lemons, halved
- 5 tablespoons further 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
Instructions:
- Warmth grill to medium-high. Brush the pink peppers, mushroom caps and lemons with 2 tablespoons of oil. Sprinkle with 1/2 teaspoon of salt. Grill mushrooms 15 min. or till tender, turning as soon as. Grill lemons, lower aspect down, 8 minutes or till charred. Grill peppers 6 minutes or till softened, turning as soon as.
- Mix 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 properly.
Dietary contributions:
PER SERVING 450 energy, 23g fats (7g saturated fats), 19g protein, 920mg sodium, 42g carbohydrates, 5g fiber, 5g sugars (0g added sugars), 29mg ldl cholesterol
ADVICE:
To maintain pesky lemon seeds and charred lemon bits out of your salad, merely cowl the lower aspect of the lemon with a paper towel earlier than squeezing.