Directions:
- 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.
- 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
Tip:
- 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.