Halibut with Olive and Bell Pepper Couscous

Halibut with Olive and Bell Pepper Couscous

 

Ingredients

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

Preparation

1. Preheat broiler to high.
2. 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.
3. 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.

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