Take some leftover couscous, a little chopped red onion, a fresh tomato, chopped smallish, a handful of basil, also chopped, a couple of tablespoons of rinsed capers, and a few cups of arugula, chopped. Toss with a little olive oil and some red wine vinegar.
Place on two plates. Top with some toasted pine nuts and piece of grilled or broiled fish of your choice. I used swordfish, and doused it in that green Tabasco sauce before cooking.
No need to make dinner.