Barbecued haddock with couscous

4

PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Barbecued haddock with couscous

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
  • 33 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 14 g,
  • Fibre
  • 4 g,
  • Sodium
  • 823 mg.
  • Excellent source of
  • vitamin B6
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