Instructions: 1. Season the mahi-mahi with a little bit of fresh basil, fresh cilantro, fresh cracked pepper, and salt. Refrigerate until ready to cook.

2. Cook couscous according to the package instructions and let cool. Season with fresh herbs, salt, and pepper to taste. Set aside.

3. Cook lentils, black beans, and navy beans in separate pots until tender but not mushy. Drain the beans, discarding the liquid. Spread on sheet pans to cool.

4. Using a mixing bowl, combine lentils, black beans, navy beans, red bell peppers, green bell peppers, carrots, corn, red onions, hot pepper, fresh chopped basil, fresh chopped cilantro, orange juice, lime juice, rice vinegar, and a few orange segments (reserve 12 for garnishing), salt and pepper to taste. Toss gently until all ingredients are well mixed. Cover with plastic film, and place in the refrigerator to chill.

5. Grill mahi-mahi. Do not overcook. While the fish is cooking, place a corn husk on each plate. Spoon 1/2 cup of the herbed couscous mixture. Spoon about 3/4 to 1 cup of the three bean salad on top of the couscous, making sure that the couscous is still visible. Place the grilled mahi-mahi on top of the three bean salad. Garnish with orange segments, crispy tortilla chips, and basil tips or cilantro leaves. Serve at once.

NOTES : Heres another one that sounds good. I think Id used canned beans, rinsed and drained though instead of cooking them myself. I could probably skip the fish too (although it does sound good) - just eat the couscous and beans.

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