Ingredients
2 tsp olive oil
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 tbsp kalamata olives, pitted and quartered
1/2 tsp Kosher salt
1/2 tsp black pepper
4 skinless halibut fillets (or tilapia)
4 tsp torn fresh oregano
2 lemons, cut into 1/8 thick slices
Directions
Preheat broiler to high
Heat medium saucepan over medium-high heat - Add oil and swirl to coat
Add bell pepper and garlic - Cook for 1 minute
Add couscous and cook for 1 minute
Add broth and bring to a boil
Cover and simmer for 7 minutes or until liquid evaporates
Stir in olives, 1/4 tsp salt, and 1/4 tsp black pepper
Sprinkle fish with salt and pepper
Heat skillet over medium-high heat - Add oil and swirl to coat
Add fish to the pan and cook for 3 minutes
Remove from pan, turn fillets over, and arrange oregano and lemon slices on fillets
Place fish on baking pan and broil 5 minutes until fish flakes easily
Serve fish with couscous