Recipe contributed by eat well and lose weight by better Holmesd and Gardens (more than 500 delicious satisfying recipes), published by Houghton Miffin Harcourt. You can view its website at www.hmhbooks.com
Toss together 3/4 cup cooked Israeli (large pearl) couscous; 4 steamed asparagus spears, cut into 1 inch piece; 2 tablespoon vinaigrette salad dressing; 1 tablespoon chopped kalamata olives and if desire, 1/2 teaspoon snipped fresh thyme. Top with 2 ounces roasted salmon. Serve with a medium apple.
Per serving; 493 cal., 13g fat (2 g sat. fat), 31mg chol., 605md sodium, 75g carb., 24g sugar, 9g fiber, 20g pro.
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