Categories: Sides

Ingredients

• 15 garlic cloves, peeled and halved lengthwise
• 2 medium sweet peppers, sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• Salad:
• 2 1/2 cups water
• 1 tbsp olive oil
• 1 1/2 tsp salt
• 1 cup uncooked pearl couscous
• 1/2 cup red quinoa, rinsed
• 2 large heirloom tomatoes, cut into 1-inch pieces
• 2 cups fresh arugula
• 1 cup cubed fresh pineapple
• 1/2 cup fresh shelled peas
• 1/2 cup crumbled feta
• 1/2 cup sunflower kernels, toasted
• 1/4 cup minced fresh parsley
• Dressing:
• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tsp honey
• 1 tsp grated lemon zest
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Preheat oven to 425. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a 15×10×1-in. baking pan. Roast until dark golden brown, about 15 minutes. Transfer to a large bowl; set aside.

2. Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in the couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

3. Transfer the couscous and quinoa to the large bowl. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.

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