The Beach Body Boot Camp Diet: Dinner Choices

Snapper with Black Bean and Mango Couscous

• Heat a 10-inch skillet over medium heat; coat with 2 teaspoons olive oil.
• Saute one 4-ounce snapper fillet 8 minutes.
• Steam 1 1/2 cups sugar snap peas 5 minutes.
• Season fish and snap peas with salt and black pepper.
• In a pot, bring 1/2 cup water to a boil and add 1/4 cup whole wheat couscous. Turn off heat and cover, let sit 5 minutes.
• Fluff couscous with a fork and stir in 1/4 cup canned black beans, rinsed and drained; 1/4 mango, cubed; and 2 tablespoons minced cilantro.
• Serve with snapper and snap peas.