cup cooked couscous, preferably whole wheat, prepared according to package directions, omitting salt and fat
1. Lightly coat large skillet with cooking spray. Add catfish, mango, zucchini, squash, green onion, bell pepper, juice, broth, paprika, white pepper, and parsley. Stir together and cook on medium-high heat, uncovered, for 30 minutes, stirring occasionally.
2. Place 1/4 cup cooked couscous in each of 4 shallow bowls. Top couscous with catfish mixture. Garnish with additional mango slice, if desired.
Strawberry Crumble
If desired, serve with Strawberry Crumble. Mix 1 cup low-fat granola, 4 teaspoons measure-for-measure sugar substitute and 1/2 teaspoon ground cinnamon in small bowl. Place 3 cups fresh, dehulled, halved strawberries (or frozen) in microwave safe dish and top with granola mixture. Cook on HIGH for 5 minutes. Divide evenly among 4 bowls and top with a small dollop of fat-free whipped topping and a drizzle of fat-free, sugar-free caramel topping.
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