One 7-oz bag Trader Joe’s Organic Arugula One 12-oz jar Trader Joe’s Fire-Roasted Yellow & Red Peppers (drained and chopped) Three fresh mangos (peeled and chopped in 1-inch pieces) 4 T Trader Joe’s Capers in Vinegar 2 C prepared Trader Joe’s Whole Wheat Couscous (cooled) Directions: Divide arugula evenly among four plates. Sprinkle each plate with 1/2 C cooled couscous. Divide mango and roasted red peppers evenly among each plate. Top with 1 T capers and 3 T Lemon-Garlic Vinaigrette (recipe below). Excellent served with TJ’s Herb Focaccia. Note: Lemon-Garlic Vinaigrette serves as a great dipping sauce for the bread. Lemon-Garlic Vinaigrette: Whisk together 1/2 C oil, 1/3 C white vinegar, 1 rounded tablespoon sugar, 1/2 tsp each dried oregano, thyme, basil, paprika and dry mustard (okay to substitute 1 tsp prepared brown mustard for dry). Use fresh herbs whenever possible! Add 1-2 minced garlic cloves and juice of one lemon. Whisk till thickened.
