White Fish and Couscous

Seared White Fish & Mediterranean Couscous

Serves 4

•1 cup chicken broth
•¾ cup uncooked couscous
•4 fillets White Fish, no bones, about 4-5 oz. each
•1 cup Roma Tomatoes, diced
•1 cup cucumber, diced
•½ cup olives, sliced
•¼ cup Roasted Bell Peppers, diced
•¼ cup chopped green onions
•¼ cup fresh dish, chopped
•2 tbsp. Pepperoncini, sliced thin
•2 tbsp. Italian Parsley, chopped
•2 tbsp. lemon juice
•2 tbsp. extra virgin Olive Oil
•2 tbsp. Feta Cheese, crumbled
•Salt and Pepper
•Olive Oil

1.In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.

2.Season fish with salt and pepper. Heat a large sauté pan on medium high heat, and drizzle in a touch of olive oil. Once just smoking, add fish and cook on each side for 2-3 minutes, or until just cooked through.

3.In large bowl, place tomatoes, cucumber, olives, bell peppers, onions, dill, and pepperoncini. Stir in couscous.

4.In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss.

5.Just before serving, sprinkle with cheese.