GRILLED VEGGIE & COUSCOUS SALAD

Directions:

1. Heat grill on medium-high. Brush red peppers, mushroom caps, and lemons with 2 tablespoons oil.
2. Sprinkle with 1/2 teaspoon salt.
3. Grill mushrooms 15 minutes or until tender, turning once. Grill lemons, cut side down, 8 minutes or until charred.
4. Grill peppers 6 minutes or until softened, turning once.
5. Combine arugula, cheese, couscous, remaining 3 tablespoons oil, remaining ¼ teaspoon salt, and black pepper.
6. 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.