Ingredients: 1 tablespoon olive oil 1 small onion, thinly sliced 2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained 1 teaspoon vegetable base or instant bouillon granules 1 pound firm white fish fillets 1 3/4 cups frozen green beans 1/4 cup sliced ripe olives, drained hot cooked couscous crumbled feta cheese

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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.