BASIL – OREGANO TILAPIA WITH TOMATOES & RED WINE / COUSCOUS / GREEN SALAD WITH STRAWBERRIES, HONEY AND PECANS

Note:  My husband Paul recommends this dinner.

 

–tilapia (2, medium)

–basil, oregano (fresh if possible)

–garlic powder

–tomatoes (2, medium)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–couscous (boxed)

–chicken broth (non-fat, low sodium)

–salad greens

–strawberries (6, fresh)

–honey

–pecans (chopped, one-half small package)

–feta cheese

–red wine

 

1 – Chop tomatoes.  Add to covered baking dish.  Season with salt, pepper, garlic powder, basil, oregano, and olive oil.  Cook on high for 3 minutes in microwave.  Set aside.

2 – Measure two-thirds’ cup of couscous.  Add to wide-mouthed, large, covered baking dish.  Add one cup of chicken broth.  Cook on high for 3 minutes.  Then let sit for at least 5 minutes.

3 – Measure two handfuls of salad greens to mixing bowl.  Slice strawberries and add to bowl.  Add 2 tablespoons of honey, one-half small package of pecans, and one-third package of feta cheese to salad greens.  Pour 3 tablespoons of red wine into mixing bowl.  Season with salt, pepper, and olive oil.  Stir well.  Transfer to serving bowl.

4 – Place the tilapia on top of the tomatoes in covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 6 minutes in microwave.

5 – Serve the tilapia and couscous hot, and the salad cold.

–recipes original.

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