GRILLED TUNA KABOBS WITH PEACH MANGO SALSA:

Ingredients:

2 lemons
2 tablespoons extra-virgin olive oil, plus more for the grill
1 cup peach mango salsa, divided
1 (12-ounce) package frozen tuna steaks, thawed and cut into chunks
1 large yellow onion, peeled and cut into chunks
2 bell peppers, red or green, cut into chunks
Fine sea salt, to taste
Freshly ground black pepper, to taste
1 cup couscous, plain or whole wheat

Method:

If using wood or bamboo skewers, put in water to soak. Preheat an oiled grill to medium-high heat. 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. Alternate fish, vegetables and lemon slices on soaked skewers. Brush with salsa-lemon mixture. Sprinkle with salt and pepper. Place skewers on hot grill and cook 3 to 5 minutes, basting often with mixture, turning once. Prepare couscous according to package directions for 4 servings. Serve kabobs over couscous with remaining salsa for dipping.