a little of each

From Margaret Ann’s

Ingredients

1 (14.5 oz) can diced tomatoes

4 pitted black olives, minced

2 Tbl capers, drained

2 Tbl vermouth or dry white wine

2 tsp olive oil

1 cup uncooked couscous

½ cup chicken broth

1 lb red snapper, grouper or tilapia fillets

1 lb asparagus, trimmed

Directions

Preheat oven to 450. Spray a 17×15 foil oven bag with nonstick cooking spray. Mix couscous and broth together and place in center of bag. Mix first five ingredients together and place half of tomato mixture on top of couscous. Next, add the fish, followed by the remaining tomato mixture. Place the asparagus alongside the fish. Fold in the sides of the foil. Bake for 30 to 35 minutes or until fish flakes.