48 ounces tilapia steak, chilled
8 fluid ounces preserved cream of mushroom soup
2 cubes chicken bouillon
8 small yellow onions, diced
4 tablespoons agave nectar
1 bay leaf
salt and pepper to taste
In a heat packet, combine soup, couscous, salt and pepper. Heat over medium heat, and stir about 10 to 15 minutes, until eggs are cooked through and mushrooms are tender.