Mediterranean Fish & Toasted Pearl Couscous

Ingredients

• White Fish Filets — 2.25lb cod tilapia or halibut ($13.50)
• Pitted Black Olives — 1 cup for tapenade ($1.50)
• Sun-Dried Tomatoes — 0.75 cup in oil drained chopped ($1.50)
• Capers — 1.5 Tbsp drained ($0.30)
• Garlic Cloves — 2 whole for tapenade ($0.10)
• Fresh Basil — 12 leaves for tapenade ($0.50)
• Lemon Juice — 2 Tbsp for tapenade ($0.20)
• Olive Oil — 3 Tbsp for tapenade ($0.45)
• Pearl Couscous — 2.25 cups dry Israeli couscous ($2.50)
• Extra Virgin Olive Oil — 1 Tbsp couscous toast ($0.15)
• Garlic Cloves — 2 whole minced for couscous ($0.10)
• Boiling Water — 2.75 cups for couscous cooking ($0.00)
• Extra Virgin Olive Oil — 0.25 cup vinaigrette base ($0.60)
• Lemon Juice — 1 whole for vinaigrette ($0.30)
• Lemon Zest — 0.5 tsp freshly grated ($0.05)
• Fresh Parsley — 4 Tbsp chopped ($0.50)
• Garlic Cloves — 3 whole minced for vinaigrette ($0.15)
• Dijon Mustard — 2 tsp emulsifier ($0.10)
• Kosher Salt — 1 tsp for vinaigrette ($0.05)
• Salt — 2 tsp for couscous water ($0.05)
• Salt and Pepper — 1 tsp to taste for fish ($0.05)
• Black Pepper — 1 tsp for vinaigrette ($0.05)
• Red Pepper Flakes — 0.5 tsp crushed for heat ($0.05)

Instructions

1. 1Toast and Cook Couscous — In a medium saucepan over medium-high heat heat 1 tbsp olive oil and 2 minced garlic cloves for 30 seconds until fragrant. Add the 2.25 cups of pearl couscous and stir constantly for 1-2 minutes to toast the grains. Add 2.75 cups of boiling water and 2 tsp salt. Bring to a simmer reduce heat to low cover and cook for about 10 minutes until liquid is absorbed. Transfer to a bowl and fluff with a fork.
2. 2Make Vinaigrette — In a small jar or bowl whisk together 0.25 cup olive oil the juice and zest of 1 lemon 4 tbsp chopped parsley 3 minced garlic cloves 2 tsp Dijon mustard 1 tsp salt 1 tsp pepper and 0.5 tsp red pepper flakes. Pour directly over the warm couscous and toss to combine.
3. 3Blend Tapenade and Bake Fish — Preheat the oven to 400F. In a food processor pulse the black olives sun-dried tomatoes capers 2 cloves garlic basil leaves 2 tbsp lemon juice and 3 tbsp olive oil until a coarse chunky tapenade forms. Pat the 2.25 lbs of white fish dry season lightly with salt and pepper place on a foil-lined baking sheet and spread the tapenade evenly over the top of each filet. Bake for 12-15 minutes until the fish is opaque and flakes easily.
4. 4Assemble — Divide the lemon-herb dressed pearl couscous evenly among 6 meal prep containers and top each portion with a tapenade-crusted white fish filet.