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Purchased tapenade gives rich, briny flavor to the fish and the couscous.



Prep time: 10 min                                  Cook time: 15 min




INGREDIENTS (4 peeople):


- 1 cup plain couscous (about 6 ounces)

- 1 teaspoon coarse kosher salt, divided

- 1/3 cup purchased tapenade

- 3 tablespoons fresh lemon juice

- 1 teaspoon freshly ground black pepper

- 1 pound mahi-mahi fillets, cut into 1-inch cubes

- 1 cup purchased pico de gallo, drained

Special equipment: metal skewers





1 Preheat broiler. Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.

2 Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend. Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.

3 Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.

4 Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.