Nutritional Bonus: When shopping for couscous, make sure to grab the whole-wheat variety: It offers more B vitamins and fiber than its stripped semolina counterpart.
- Cook Time
- Prep Time
- 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
- 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.
- 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.
- 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.
- Serving Size: 1 mahi mahi fillet and 1 cup couscous mixture
- Calories: 300
- Carbohydrate Content: 38 g
- Cholesterol Content: 85 mg
- Fat Content: 4.5 g
- Fiber Content: 6 g
- Protein Content: 29 g
- Saturated Fat Content: 1 g
- Sodium Content: 260 mg
- Sugar Content: 10 g