Pan seared cashew crusted mahi with basil and tomato israeli couscous with black olives and feta

You will need:
2 mahi mahi steaks (or however may portions you need)
1/4 cup crushed salted cashews (no salt is fine too)
1 1/2 cups chicken broth
1 cup Israeli couscous (or regular)
olive oil or cooking spray
1/4 cup fresh basil leaves
1 plum tomato diced (i drain and discard the insides to eliminate wetness)
1/4 cup low fat sun dried tomato feta cheese (or any kind you like)
1/4 cup diced black olives

In a quart pot bring chicken broth to a boil and add couscous. Cook for 8 minutes and drain and set aside(both provides flavor to the couscous since there is no dressing -you can use water if you like and season couscous after.)

Pat mahi dry with paper towel and salt and pepper lightly (if using salted cashews be sure to go light with salt when seasoning.)

Add a drizzle of olive oil or cooking spray to mahi and rub onto both sides.

In a wide dish have crushed cashews ready and pat onto mahi. Not all of it will stick and will come off into pan as well, let the nuts cook in pan and place whatever falls off on top of fish when you plate to serve. If you want to dredge the mahi then coat fish with crushed nuts this is fine, it will just raise the fat content from using more nuts.

In a non stick pan on medium heat with one tablespoon of olive oil drizzled add fish carefully trying keep as much of the cashews in place as possible. Cook until the fish is white half way through then flip and cook on remaining side.
Have the extra 1/2 cup of chicken broth handy to add into pan when loose cashes start to cook in the bottom of the pan. The liquid will keep them from burning.

When fish is cooked through turn off heat and let cover to keep warm.

Drain cooked couscous.

Mix into couscous the chopped tomato, olives, feta and basil

Plate fish and add loose cashew bits back onto fish before serving.