Simple Yet Fancy Dinner
Grilled Trout and Vegetables with CouscousServes: 4 | Serving Size: 1 plateIngredients:
- 4 3-ounce pieces of trout
- 2 zucchini squash, sliced vertically
- 2 yellow squash, sliced vertically
- Oil as needed to grill, about 1 tsp
- 2 cups cooked couscous
- 1 yellow bell pepper, sliced, with seeds removed
- 1 bunch watercress
- Balsamic vinegar to taste
Directions:
- Heat the grill. Place the fish and veggies on an oiled piece of foil. Grill until done.
- Puree the yellow pepper.
- Serve the fish with the veggies, yellow pepper puree, and cooked couscous. Top with a sprig of watercress and balsamic vinegar glaze.
Nutrition Information:
- Serves 4. Each serving has 495 calories, 17g fat, 4g saturated fat, 0g trans fat, 150mg cholesterol, 139mg sodium, 26g carbohydrate, 4g fiber, 5g sugars, and56g protein.
- Each serving also has 24% vitamin A, 108% vitamin C, 10% calcium and 11% iron.
Chef’s Tips:
- If you have extra tomatoes on hand, feel free to use grilled tomato puree for a sauce in place of the pepper puree.
- Use a measuring cup to mold the couscous into an attractive shape.
- Use whole wheat couscous to add even more nutrients and fiber to the dish.