Ingredients

• 1 lemon, for zest/juice
• 0.75 oz fresh basil
• ½ bunch fresh Italian parsley
• 3 tablespoons raisins
• 3 tablespoons sliced, stuffed green olives
• 2 tablespoons pine nuts (or slivered almonds)
• 1 teaspoon canola oil, divided
• 1 ½ cups tri-color (or plain) couscous
• 1 (1 ¼ lb) salmon fillet, skin removed
• 1 teaspoon salt-free tomato, basil, and garlic seasoning
• 2 cups water

Steps

1. Preheat oven to 375°F. Zest lemon (1 teaspoon); set lemon aside. Chop basil and parsley (½ cup each) and place in medium bowl. Add to bowl: raisins, olives, pine nuts, lemon zest, ½ teaspoon oil, and couscous; stir until mixed well. Coat 13- x 9-inch baking dish with remaining ½ teaspoon oil.
2. Add salmon to dish (wash hands); sprinkle with seasoning. Spoon couscous mixture evenly over fish and bottom of dish, then pour water over couscous. Bake 20–30 minutes until center of fish flakes easily and is 145°F.
3. Squeeze lemon juice over fish. Serve.
Note: Always check fish for bones.

Ingredients

• 12 baby carrots
• 4 plum tomatoes
• 1 bag Italian (or romaine) salad blend (8–10 oz)
• ¼ cup light balsamic vinaigrette

Steps

1. Chop carrots and tomatoes coarsely.
2. Place all ingredients in salad bowl; toss and serve.