More for the grill

I've been doing really good lately - eating raw until dinner. I think the warm weather has helped, and just being outside more. It makes me want to eat even lighter.

Whole Foods came out with a new Meals for 4 for Under $15 brochure, and they have some interesting meals in there. Last night we had the Grilled Tuna Kabobs with Peach Mango Salsa and they were really good. If it sounds really different, don't let that prevent you from trying it. It was a really easy meal, and was SO yummy. The kids loved it too!
Grilled Tuna Kabobs with Peach Mango Salsa

"Our peach Mango Salsa is a blend of sweet and hot, kind of like the Southern region that's famous for peaches. Made with just enough jalapenos to keep you on your toes. "

1 12 ounce package frozen Yellowfin Tuna Steaks, thawed and cut into chunks
2 TBSP Extra Virgin Olive Oil
2 lemons
1 cup Peach Mango Salsa, divided
1 large yellow onioon, cut into chunks
2 bell peppers, red or green, cut into chunks
sae salt and freshly ground black pepper
1 cup (1/2 box) Organic Couscous, whole wheat (or plain)

If using wood or bamboo skewers, put in water to soak. Preheat oiled grill to medium high. Cut one lemon in half and slice into thick half moons. Squeeze the other lemon and combine with olive 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 3-5 minutes, basting often with mixture, turning once. Serve kabobs over couscous, with salsa for dipping.