Halibut With Olive And Bell Pepper Couscous Recipe

Name: Halibut With Olive And Bell Pepper Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, divided, 1/2 cup diced red bell pepper, 2 garlic cloves, minced, 1/2 cup uncooked Israeli couscous, and more.

Yes, Halibut With Olive And Bell Pepper Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut With Olive And Bell Pepper Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions