Ingredients:
2 1/3 cups low-sodium chicken broth, divided
1 cup whole-wheat couscous
2 tsp olive oil
4 4-oz boneless, skinless mahi mahi fillets
1/4 tsp each sea salt and fresh ground black pepper
2 cups chopped fresh pineapple
1 red bell pepper, diced
2 tbsp chopped fresh chives
Directions:
1. In a small saucepan, bring 1 1/3 cups broth to a boil on high heat. Stir in couscous. Remove from heat immediately, cover and let sit for 5 minutes, until liquid is absorbed.
2. Meanwhile, in a large skillet, heat oil on medium-high. Season both sides of mahi mahi with salt and black pepper. Add mahi mahi to skillet and cook for 1 minute per side, until golden. Remove from pan and set aside.
3. Add pineapple and bell pepper to skillet and cook on medium-high for 2 minutes, until soft, stirring occasionally. Stir in cooked couscous, remaining 1 cup broth and chives and mix well. Arrange mahi mahi on top of couscous mixture, cover with foil and cook for 2 minutes, until mahi mahi is tender and steaming under foil.
Nutrients per serving (1 mahi mahi fillet and 1 cup couscous mixture): Calories: 300 • Total Fat: 4.5 g • Sat. Fat: 1 g • Carbs: 38 g • Fiber: 6 g • Sugars: 10 g • Protein: 29 g • Sodium: 260 mg • Cholesterol: 85 mg.