Grilled Tuna Kabobs

Ingredients:

1 (12-ounce) package frozen tuna steaks, thawed and cut into chunks*

2 tablespoons extra virgin olive oil

2 lemons

1 cup peach mango salsa, divided

1 large yellow onion, peeled and cut into chunks

2 bell peppers, red or green, cut into chunks

Sea salt and freshly ground black pepper

1 cup (1/2 box) couscous, plain or whole wheat*


Instructions
ONE: If using wood or bamboo skewers, put in water to soak.

TWO:Preheat an oiled grill to medium high. Prepare couscous according to package directions for 4 servings.

THREE: Cut one lemon in half and slice into thick half moons. Squeeze the other lemon and combine with oil and 2 tablespoons salsa in a small bowl.

FOUR: Alternate fish, vegetables and lemon slices on soaked skewers. Brush with salsa/lemon mixture. Sprinkle with salt and pepper.

FIVE: Place skewers on hot grill and cook 3–5 minutes, basting often with mixture, turning once. Serve kabobs over couscous with remaining salsa for dipping.