Serve with 2 cups leafy green salad, and 1 tbsp prepared Epicure salad dressing.
1 1⁄4 cups water
1 cup uncooked couscous
4 (4.5 oz/130 g) white fish filets such as haddock, tilapia, or sole, about 1" thick
1⁄2 pkg Pulled Chicken Seasoning
1 1⁄2 cups corn niblets
1 small red bell pepper
2 tbsp olive oil
2 tbsp lime juice
Toppings (optional): lime wedges
- Preheat oven to 400° F.
- Place water in Multipurpose Steamer. Cover; microwave on high 1–2 min. Remove from microwave and stir in couscous. Cover; let steam until tender and water has absorbed, 5–7 min.
- Meanwhile, place fish on Sheet Pan lined with Sheet Pan Liner. Rub seasoning on fillets. Bake 10–12 min.
- Meanwhile, prepare salsa. Dice pepper, then place in a bowl. Add corn, oil, and lime juice; stir to mix.
- To serve, spoon salsa over fish and serve with couscous and lime, if desired.
Go vegetarian—swap fish for firm tofu.
Gluten free? Try serving with rice or quinoa instead of couscous.