Halibut Couscous Salad with Charred Green Onion Vinaigrette

Ingredients

1 cup whole wheat pearl couscous

4 4- to 6-oz. halibut or cod fillets, ¾ to

1 inch thick

2 whole green onions

Tbsp. olive oil, divided tsp. dried fines herbes or Italian-Style

Seasoning (recipe, p. 14)

Salt and black pepper tsp. lemon zest

Tbsp. fresh lemon juice

2

Tosp. honey tsp. dried oregano, crushed clove garlic, minced cups baby arugula

4

1 to 2 watermelon radishes or 3 or 4 red radishes, thinly sliced

Toasted baguette slices (optional)

Directions

If you like, serve with additional lemon and toasted baguette slices. Makes 4 servings (3½ oz. fish + 1 cup arugula mixture + 3 Tbsp.

Notes

PER SERVING 393 cal., 16 g fat (2 g sat. fat), 55 mg chol., 230 mg sodium, 35g carb., 5 g fiber, 5g sugars, 27g pro.