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Halibut with Olive and Bell Pepper Couscous

Halibut with Olive and Bell Pepper Couscous
Photo: Iain Bagwell; Styling: Mary Clayton Carl

Serves 4 (serving size: 1 fillet and about 1/2 cup couscous)

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

Nutrition Information

  • calories 308
  • fat 6.7 g
  • satfat 1 g
  • monofat 3.9 g
  • polyfat 1 g
  • protein 35.2 g
  • carbohydrate 25.2 g
  • fiber 2.5 g
  • cholesterol 83 mg
  • iron 0.5 mg
  • sodium 557 mg
  • calcium 36 mg

How to Make It

  1. Preheat broiler to high.

    Cooking Couscous
  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.