• 1-1/2 cups chicken stock or water
• 1 cup couscous
• 2 scallions, trimmed and finely chopped
• 1 Tbs. fresh mint, chopped
• 1/4 cup feta cheese, crumbled

Bring stock to a boil in a heavy saucepan. Stir in couscous and salt to taste. Cover saucepan and remove from heat. Let sit 10 minutes. Stir in scallions, mint, and cheese using a fork, fluffing couscous.

Per serving: calories 211, fat 2.9g, 13% calories from fat, cholesterol 8mg, protein 9.1g, carbohydrates 35.6g, fiber 2.8g, sugar 2.0g, sodium 402mg, diet points 4.4.

• 1 Tbs. unsalted butter
• 1 lb. fresh asparagus, trimmed and cut into 2 inch pieces
• 1 lb. zucchini, cut into thick strips
• 1/3 cup pine nuts (optional)
• 1/3 cup fresh chives, chopped

Melt butter in a heavy nonstick skillet or wok over medium high heat. Stir-fry asparagus and zucchini about 4 minutes, stirring frequently, until asparagus is almost tender. Add nuts and stir-fry another 2 minutes or until nuts are golden. Stir in chives and serve.

Per serving: calories 70, fat 3.4g, 38% calories from fat, cholesterol 8mg, protein 4.4g, carbohydrates 8.3g, fiber 3.3g, sugar 3.7g, sodium 17mg, diet points 1.5.

• 1 orange, zest grated, juiced
• 1 lemon, zest grated, juiced
• 1 Tbs. olive oil
• 1 tsp. whole grain mustard
• 4 salmon steaks
• 2 Tbs. unsalted butter
• 2 Tbs. dill, chopped

Combine orange and lemon zest and juice, oil and mustard in a bowl. Season with salt and pepper to taste. Place salmon steaks in a dish, pour over the mixture, cover and marinate 1-2 hours in the refrigerator. Combine butter, dill and salt and pepper to taste in another bowl. Place on a sheet of plastic wrap and roll up to form a log shape. Chill until firm, then cut into 8 rounds. Preheat grill to medium. Grill salmon 15-20 minutes, turning and basting occasionally with marinade. Serve immediately with the herb butter rounds.

Per serving: calories 478, fat 20.3g, 39% calories from fat, cholesterol 181mg, protein 64.3g, carbohydrates 7.4g, fiber 1.8g, sugar 4.2g, sodium 234mg, diet points 11.4.

The recommended wines are: Chardonnay, Cabernet Sauvignon, or Burgundy.

• 3 oranges, juiced and zest peeled
• 1/2 tsp. cinnamon
• 4 bananas, cut in half lengthwise
• 1 Tbs. sugar
• 1 Tbs. Grand Marnier or Cointreau (optional)

Preheat oven to 350°F. Place juice and zest of oranges in a baking dish. Stir in cinnamon. Place bananas cut side down in juice. Bake 12 minutes until bananas have softened. Remove from oven and arrange bananas on a serving plate. Combine sugar, Grand Marnier and cooking juice and pour over bananas. Serve immediately.

Per serving: calories 220, fat 1.0g, 4% calories from fat, cholesterol 0mg, protein 2.7g, carbohydrates 56.0g, fiber 6.7g, sugar 44.8g, sodium 2mg, diet points 3.6.