Couscous
- 1 cup couscous
- 2/3 cup low sodium beef or chicken broth
- 1 cup chopped spinach
- 1 diced tomato
- 1 sliced green onion
- 1/2 cup sliced black olives
- 1/4 cup fresh chopped basil
- 1/4 tsp pepper
- any kind of white fish like sole, cod, tilapia, haddock etc
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried tarragon
- salt, pepper, and garlic powder
- Preheat oven to 425
- Cover a baking sheet with foil and then spoon on the olive oil, red wine vinegar, and tarragon.
- Place fish onto baking sheet and then using a brush, cover fish on both sides with olive oil mixture.
- Sprinkle with salt, pepper, and garlic powder and bake at 425 until fish reaches your desired doneness. The thinner the piece of fish the less time it will take to bake. Rule of thumb - it should take about 10-15 minutes.
- While the fish is cooking, bring the broth and spinach to a boil. Add the couscous and stir well. Remove from heat and cover five minutes.
- Stir the rest of the ingredients into the couscous. Cover and let sit until the fish is ready.
