[Trout] with Olive and Red Pepper Couscous (Ckng Lght March 2013)
I want a do-over on this recipe! I forgot to buy some Israeli couscous when I was at the Co-op and just assumed my standard grocery store would have it. Not this time. Which was okaaay...because I did have some regular couscous I needed to use up anyway. But I'm not fond of regular couscous see, which was why it was languishing in my cupboard.
Then halfway through the meal I realized I completely forgot the olives! How could I have forgotten the olives! Drat and bother.
Otherwise, this was a good and quick dish. We subbed Lake Trout for the halibut (any white fish will do, really) and I baked the asparagus along with the trout. I adjusted the cooking times accordingly (my trout took about 25 minutes in the oven); the couscous about 5 on the stove.
|Photo from CookingLight.com|
- 2 teaspoons olive oil, divided
- 1/2 cup diced red bell pepper
- 2 garlic cloves, minced
- 1/2 cup uncooked Israeli couscous
- 3/4 cup fat-free, lower-sodium chicken broth
- 2 tablespoons kalamata olives, pitted and quartered
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) skinless halibut fillets
- 4 teaspoons torn fresh oregano
- 2 lemons, cut into 1/8-inch-thick slices
- Preheat broiler to high.
- Heat a medium saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper and garlic; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute or until lightly browned. Add broth; bring to a boil. Cover and simmer 7 minutes or until liquid evaporates. Stir in olives, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Sprinkle halibut evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add fillets to pan; cook 3 minutes. Remove pan from heat; turn fillets over. Arrange torn oregano and lemon slices evenly over fillets. Place pan in oven. Broil 5 minutes or until fish flakes easily when tested with a fork. Serve fish with couscous.