Total Time: 29 minutes
Game Plan:
1. Make soup; cover and chill.
2. Preheat oven to 400 degrees.
3. While broth comes to a simmer, cut pitas into triangles. Place on a baking
sheet; coat with cooking spray.
4. While couscous stands:
• Bake pita triangles at 400 degrees for 5 minutes or until crisp
• Chop salad ingredients
Quick Tips:
Slide a spatula between the cooked fish and skin when removing the salmon from
the pan. The skin will stick to the foil.
Cucumber-dill soup: Combine 1 3/4 cups chopped seeded peeled cucumber and 1/2
cup sliced green onions in a food processor; process until minced. Add 2 tablespoons
chopped fresh or 2 teaspoons dried dill, 3/4 teaspoon salt, 3/4 teaspoon sugar,
1/4 teaspoon white pepper, and 1 (16 ounce) carton plain low-fat yogurt; process
until smooth. Ladle 3/4 cup soup into each of 4 bowls. Top each serving with
1/2 teaspoon fresh dill and 1/2 teaspoon low-fat sour cream.
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