Briny kalamata olives add a salty punch to Halibut with Olive and Bell Pepper Couscous. This one-dish dinner will be a weeknight favorite, especially since it's table-ready in 30 minutes. Sustainable Choice: Look for Pacific halibut.
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
How to Make It
Preheat broiler to high.
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.
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.