Halibut with Olive and Bell Pepper Couscous

Time: 30 minutes

Prep Pointer: Snap off the tough ends of the asparagus before sautéing.

Serve with Lemon-Garlic Asparagus: Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add 1 pound trimmed asparagus; sauté 3 minutes or until crisp-tender. Add 1 minced garlic clove; cook 1 minute, stirring occasionally. Remove from heat. Add 1 teaspoon fresh lemon juice, ¼ teaspoon freshly ground black pepper, and 1/8 teaspoon kosher salt; toss to coat. CALORIES 45; FAT 2.4g (sat 0.4g); SODIUM 63mg

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