Halibut with Olive and Bell Pepper Couscous

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2  garlic cloves minced
• 24 ounce pacific halibut filets skinless
• 0.5 cup israeli couscous uncooked
• 2 tablespoons kalamata olives pitted quartered
• 0.5 teaspoon kosher salt divided
• 2  lemons cut into 1/8-inch-thick slices
• 0.8 cup lower-sodium chicken broth fat-free
• 2 teaspoons olive oil divided
• 4 teaspoons torn oregano fresh
• 0.5 cup bell pepper diced red

Equipment

• frying pan
• sauce pan
• oven
• broiler

Directions

1. Preheat broiler to high.
2. Heat a medium saucepan over medium-high heat.
3. Add 1 teaspoon oil to pan; swirl to coat.
4. Add bell pepper and garlic; cook 1 minute, stirring occasionally.
5. Add couscous; cook 1 minute or until lightly browned.
6. 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.
7. Sprinkle halibut evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.
8. Heat a large ovenproof skillet over medium-high heat.
9. Add remaining 1 teaspoon oil to pan; swirl to coat.
10. Add fillets to pan; cook 3 minutes.
11. Remove pan from heat; turn fillets over. Arrange torn oregano and lemon slices evenly over fillets.
12. Place pan in oven. Broil 5 minutes or until fish flakes easily when tested with a fork.
13. Serve fish with couscous.