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Ingredients Jump to Instructions ↓

  1. 4 4- to 5-ounce fresh or frozen skinless red snapper or orange roughy fillets,

  2. 1/2 to 1 inch thick 1 14-ounce can vegetable broth

  3. 1 cup quick-cooking couscous

  4. 1/4 cup thinly sliced green onion (2) or coarsely chopped fresh cilantro

  5. 1/3 cup bottled salsa Lemon wedges

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