INGREDIENTS
3/4 lb. flounder fillets, rinsed and patted dry, cut into 2-inch pieces
1 ripe mango, peeled and sliced lengthwise
2 zucchini, cut into small cubes
2 yellow squash, cut into small cubes
1 red pepper, chopped
1 cup orange juice
3/4 cup vegetable broth
1/2 cup sliced green onions
1 tsp. dried parsley flakes
1/4 tsp. paprika
1/4 tsp. white pepper
1 cup cooked couscous
DIRECTIONS
Lightly coat large skillet with nonstick cooking spray; heat over medium heat.
Add mango, zucchini, squash, bell pepper, juice, paprika and white pepper.
Cook 30 minutes, stirring occasionally.
Divide couscous evenly among 4 bowls.
Divide mixture evenly over couscous.
Serves 4.
