Barbecued haddock with couscous
12
- Prep Time20 mins
- Total Time40 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tsp paprika
3/4 tsp salt, divided
2 garlic cloves, minced
1/3 cup chopped curly parsley, divided
4 cups halved cherry tomatoes
4 shallots, chopped
450 g haddock fillets, (about 2)
2 cups sodium-reduced chicken broth
1 1/3 cups couscous
1/4 cup pine nuts, toasted
Instructions
PREHEAT barbecue to medium-low.
WHISK oil, lemon juice and zest, paprika, 1/2 tsp of the salt, garlic and 1/4 cup of the parsley in a medium bowl. Stir in tomatoes and shallots until well coated.
LAY 2 20 x 12-in. pieces of foil on a counter. Divide tomato mixture between them and top with fish, leaving a 2-in. border on 3 sides. Fold foil over, pinching edges to seal. Barbecue until fish flakes easily with a fork, about 10 min. Let stand 2 min before opening lid.
BRING broth to a boil, remove from heat and stir in couscous. Cover and let sit 5 min. Stir in remaining 2 tbsp of the parsley.
SERVE fish over couscous, sprinkled with pine nuts.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
Calories 460, Protein 33g, Carbohydrates 52g, Fat 14g, Fibre 4g, Sodium 823mg.
Excellent source of vitamin B6 .