Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Put dinner on the table in a flash with this fast, fresh meal. Serves: 4

Snapper with Grilled Mango Salsa


Orange-scented couscous
Bring 3/4 cup fresh orange juice, 1/2 cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.

March 25, 2010

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