Note: My husband Paul recommends this dinner.
–tilapia (2, medium)
–basil, oregano (fresh if possible)
–tomatoes (2, medium)
–red wine (cooking wine is fine)
–salt and pepper
–chicken broth (non-fat, low sodium)
–strawberries (6, fresh)
–pecans (chopped, one-half small package)
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.