Flounder over Herbed Couscous

INGREDIENTS:

• 3/4 Cup Flat-Leaf Parsley
• Loosely Packed
• 2 Scallions including Green Tops
• Chopped
• 2 Teaspoons Lemon Juice
• 4 Tablespoons Cooking Oil
• 2 1/4 Cups Water
• 1 1/4 Teaspoons Salt
• 3/4 Teaspoon Fresh-Ground Black Pepper
• 1 1/3 Cups Couscous
• 2 Pounds Flounder Fillets
• Cut into 4 Pieces
• 1/4 Cup Flour

DIRECTIONS:

• Puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper in a blender.
  
• Bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  
• Stir in 3 tablespoons of the parsley puree and the couscous.
  
• Cover, remove from the heat, and let sit for 5 minutes.
• Heat the remaining 2 tablespoons oil over high heat.
  
• Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper then dust the flounder with the flour and shake off any excess.
  
• Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets.
  
• Serve the fish over couscous, spooning the remaining parsley puree on the top of each.

With very few ingredients, this dish comes across with big flavor! The full taste of parsley really comes through in the sauce as well as flavors the couscous. This recipe was originally from foodandwine.com.

Enjoy!