Mexican Sweet Potato Couscous Salad

Ingredients:

1 cup uncooked couscous

1 medium sweet potato peeled and cut in small pieces
1 red bell pepper, cored, and diced
3 green onions
1 small can sliced black olives
1 avocado, diced
2 Tablespoons extra virgin olive oil
1 lime juiced
1 teaspoon chipotle chili powder
1/4 cup minced fresh cilantro
1/2 cup diced grape tomatoes
1 teaspoon black pepper

Directions:

1.) Place sweet potatoes into a pan and cover with water.  Bring to a boil and cook until tender, drain well and cool.

2.) Cook couscous according to package directions.

3.) Whisk the oil, lime juice and chili powder together.  Set aside.

4.) Toss together the potatoes, couscous, bell pepper, onion, olives, avocado and cilantro.

5.) Toss with the oil mixture.  Garnish with cilantro and potatoes.  Enjoy!

Baked Tilapia with Lemon Caper Yogurt Sauce

Ingredients:

• Two tilapia filets
• 1 container of Greek yogurt
• Tablespoon capers drained
• Two Tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Directions:

1.) Preheat oven to 425 degrees.

2.) Combine yogurt, lemon juice, garlic powder and paprika.

3.) Place tilapia in a baking dish and coat with the yogurt sauce.

4.) Sprinkle with capers and bake for 25 minutes or until fish flakes apart.