Ingredients
15 garlic cloves, peeled and halved lengthwise2 medium sweet peppers, sliced2 tablespoons olive oil1/2 teaspoon salt1/2 teaspoon pepperSALAD:2-1/2 cups water1 tablespoon olive oil1-1/2 teaspoons salt1 cup uncooked pearl (Israeli) couscous1/2 cup red quinoa, rinsed2 large tomatoes, cut into 1-inch pieces2 cups fresh arugula or baby spinach1 cup cubed fresh pineapple1/2 cup fresh shelled peas or frozen peas1/2 cup crumbled feta cheese1/2 cup sunflower kernels, toasted1/4 cup minced fresh parsleyDRESSING:1/4 cup olive oil3 tablespoons balsamic vinegar2 teaspoons honey1 teaspoon grated lemon zest1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl.
Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.
