• 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.


  • 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


  1. Heat grill on medium-high. Brush red peppers, mushroom caps, and lemons with 2 tablespoons oil.
  2. Sprinkle with 1/2 teaspoon salt.

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