Categories: Fish- Seafood

Ingredients

• 2 1/2 cups chopped tomatoes
• 1 Tbsp. olive oil
• 1 tsp. coarse salt
• 1 tsp. dried oregano
• 3/4 tsp. minced garlic
• 1/4 tsp. ground black pepper
• 1/3 cup couscous
• 1 lb, skinless salmon filets, cut into 4 pieces

Directions

1. Heat oven to 450 degrees. Combine tomatoes, olive oil, salt, oregano, garlic and pepper; let stand 15 minutes.

2. Meanwhile, bring 1/2 cup water to a boil in a small saucepan; stir in couscous. cover, remove from heat and let stand 5 minutes; fluff with fork.

3. Divide couscous evenly and place in center ofr 4 (12 × 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.

4. Place on baking sheet; bake 15 minutes. Transfer to plates; let stand closed 3 minutes. Open packets away from your face and, with a spatula, gently push contents onto plates.

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