1 tablespoon olive oil

1 small onion, thinly sliced

2 cans (14.5 oz.) recipe-ready diced tomatoes, undrained

1 Vegetable Bouillon Cubes

1 pound firm Walleye fillets

1 3/4 cups frozen green beans

1/4 cup sliced ripe olives, drained

2 cups hot cooked couscous

Heat oil in large skillet. Add onion; cook, stirring occasionally, until tender. Stir in tomatoes with juice and bouillon; cook, stirring occasionally, until bouillon is dissolved.

Place fish over sauce; spoon some sauce over fish. Reduce heat to low; cover. Cook for 15 to 20 minutes or until fish flakes easily when tested with a fork.

Distribute beans and olives over fish; cover. Cook for 5 minutes or until beans are tender. Serve with couscous. Sprinkle with cheese.

Serving Size 4