| This gourmet-style entrée takes less than 40
minutes to make and 20 minutes of that is maintenance free. Serve with a
mixed green salad and a cold glass of Nestea 1 tablespoon olive
oil
1 small onion, thinly sliced
2 cans (14.5 oz.) recipe-ready diced tomatoes, undrained
1 Vegetable Bouillon Cubes
1 pound firm white fish fillets
1 3/4 cups frozen green beans
1/4 cup sliced ripe olives, drained
2 cups hot cooked couscous
1/4 cup crumbled feta cheese .
HEAT oil in large skillet. Add
onion; cook, stirring occasionally, until tender. Stir in tomatoes with
juice and bouillon; cook, stirring occasionally, until bouillon is
dissolved.
PLACE fish over sauce; spoon some sauce over fish. Reduce heat to low;
cover. Cook for 15 to 20 minutes or until fish flakes easily when tested
with a fork.
DISTRIBUTE beans and olives over fish; cover. Cook for 5 minutes or until
beans are tender. Serve with couscous. Sprinkle with cheese.
Serving Size:
4
|
