INGREDIENTS: 4 4-ounce boneless, skinless mahi-mahi fillets 1 cup whole-wheat couscous 2 ? cups low-sodium chicken broth, divided 2 teaspoon extra-virgin olive oil 2 cups chopped fresh pineapple 1 red bell pepper, diced 2 tablespoon fresh chives, chopped ¼ teaspoon sea salt fresh ground black pepper to taste
DIRECTIONS: 1.In a small saucepan, bring 1 ? cups broth to a boil on high heat. Stir in couscous. 2.Remove from heat immediately, cover, and let sit for 5 minutes, until liquid is absorbed. 3. In a large skillet, heat olive oil on medium-high. 4. Season both sides of mahi-mahi with sea salt and black pepper. Addmahi-mahi to skillet and cook for 1 minute per side, until golden. Remove from pan and set aside. 5.Add pineapple and bell pepper to skillet and cook on medium-high for 2 minutes, until soft, stirring occasionally. 6. Stir in cooked couscous, remaining 1 cup broth, and chives; mix well.