- 2 medium red peppers, seeded & quartered
- 2 portobello mushroom caps
- 2 lemons, halved
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 5 ounces arugula
- 4 ounces Pecorino cheese
- 1 cup couscous, cooked
- Black pepper
Step 1: Heat grill to medium high. Brush red peppers, portobello mushroom caps, and lemons with 2 tablespoons olive oil. Sprinkle with 1/2 teaspoon 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.
Step 2: Combine arugula, Pecorino cheese, couscous, remaining olive oil, 1/4 teaspoon each salt and pepper. Thinly slice peppers and chop mushrooms; add to arugula along with juice from lemons. Toss well.
Enjoy this light & nutritious salad from GoodHousekeeping!