Tuesday, August 24, 2010

Vegetable Couscous with Your Favorite Fish - serves 4

In this case for us, it's trout.  Yes, we still have half an oceans worth in our freezer so any time we have fish, it's going to be trout.  Until December.

We don't eat a lot of couscous partly because my husband complains that it's like eating nothing.  As he puts it, "who wants to eat specks for dinner".  Well.........,  if you "beef it up" with some veggies it turns out pretty good and compliments just about any protien you want.  You can also eat it all by itself and get rather full.

Any vegetables will work here so be the creative person you are and come up with your own, or feel free to prepare the following recipe.  One quick note for your fish, season with olive oil, Kosher salt, fresh ground pepper and the juice of 1 lemon. Place on a lined baking sheet. For every 1 inch thickness of your fish (and preparing in oven), cook at 350 for 3.5 minutes.  You'll have perfect fish everytime with a side of "specks".


12 oz package of couscous prepared to package directions
16-20 cherry tomatoes, halved
1/2 cup pitted and sliced Kalamata olives
1/2 cup frozen (then thawed), organic lima beans
1/3 cup crumbled Feta cheese or 1/2 cup quartered mozzarella balls
3 tbs chopped basil
Olive oil
Kosher or sea salt
Fresh ground pepper

Once couscous is prepared, place in large bowl and add the remaining ingredients, through the basil.  Mix well, incorporating olive oil until dish is wetted through.  Add salt and pepper to taste.

Can be kept up to 5 days in refrigerator.

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