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Barbecued haddock with couscous

11

  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Barbecued haddock with couscous

Photo, Erik Putz.

Chatelaine Triple Tested

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 .

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