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Steamed Fish With Couscous

fish, pasta

1 zucchini; thinly sliced
1 onion; thinly sliced
3 cloves garlic; minced
1 cup couscous
3/4 cup tomato juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil; or
1/4 teaspoon dried
4 sole or haddock fillets; about 1 pound
1 sweet red, yellow or green pepper; chopped
4 teaspoon butter

Cut 4 pieces of heavy-duty or double thickness foil 15 inches long. Onto centre of each, slightly overlap zucchini slices; top with onion and garlic. Top each with 1/4 cup couscous. Gather foil sides up into bowl shape. In measuring cup, combine tomato juice, 1/2 cup water, half of the salt and the pepper; drizzle evenly over couscous. Sprinkle with basil. Top each with fish fillet; sprinkle with red pepper and remaining salt. Dot each with 1 teaspoon butter. Seal foil, leaving room in package for steam. Place packets, seam side up, on grill over medium heat; close lid and cook until fish flakes easily when tested, about 15 minutes. Let stand for 5 minutes or until couscous has absorbed all liquid. Serve with Broccoli Salad

Contributor: Canadian Living Magazine, September, 2001

Yield: 4 servings

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