- Total Time: 20 Minutes
- Serves: 4
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.
Ingredients:
- 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:
- Heat grill on medium-high. Brush red peppers, mushroom caps, and lemons with 2 tablespoons oil.
- Sprinkle with 1/2 teaspoon salt.
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