BAKED SALMON WITH TOMATOES AND COUSCOUS

EASY ENTERTAINING: For a change of pace, serve your guests this baked salmon. Add leftover Broccoli Cauliflower Casserole from Thanksgiving and Crusty Bread. Soothe your palate with Lemon Ice for dessert.

Ingredients

2 1/2 cups tomatoes, chopped 1 tablespoon olive oil 1 teaspoon coarse salt 1 teaspoon dried oregano 3/4 teaspoon minced garlic 1/4 teaspoon pepper 1/2 cup water 1/3 cup couscous 1 pound skinless salmon filets, cut into 4 pieces

Makes 4 servings Preparation time: 15 minutes Cooking time: 15 minutes, plus couscous; standing time: 3 minutes Heat oven to 450 degrees. Combine tomatoes, olive oil, salt, oregano, garlic and pepper; let stand 15 minutes. Meanwhile, boil water; stir in couscous. Cover, remove from heat and let stand 5 minutes; fluff with fork. Divide couscous evenly and place in center of 4 (12-by-18-inch) pieces heavy-duty foil. Top with salmon. Spoon tomatoes and juices over salmon and couscous. Double-fold tops and sides of foil, leaving enough room for heat circulation. Place on baking sheet; bake 15 minutes. Transfer to plates; let stand closed 3 minutes. Open packets away from your face. Per serving: 255 calories, 27 grams protein, 9 grams fat (32 percent calories from fat), 1.5 grams saturated fat, 16 grams carbohydrate, 53 milligrams cholesterol, 575 milligrams sodium, 2 grams fiber.