Halibut with Olive and Bell Couscous

With Lemon-Garlic Asparagus 

Ingredients

2teaspoons olive oil, divided

½ cup diced red bell pepper

2garlic cloves, minced

½ cup uncooked Israeli couscous

¾ cup fat-free, lower sodium chicken broth

2teaspoon kalamata olives pitted and quartered

½ teaspoon kosher salt divided

½ teaspoons freshly ground black pepper, divided

4(6ounces) skinless halibut fillet

4teaspoon torn fresh oregano

2lemons, cut into 1/8-inch-thick slices

Preparation

1.    Preheat broiler to high

2.    Heat medium saucepan over medium high heat. Add 1 teaspoon oil to pan; cook 1 minute occasionally .Add couscous; cook 1minute or until highly browned. Add broth; bring to a boil. Cover and simmer 7minutes or until liquid evaporates. Stir in olives ¼ teaspoon salt and ¼ teaspoon black pepper.

3.    Sprinkle halibut evenly with remaining ¼ teaspoon salt and remaining teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat .Add remaining 1 teaspoon oil to pan; swirl to coat. Add fillet to pan; cook 3 minutes. Remove pan from heat; turn over. Arrange torn oregano and lemon slices evenly over fillet. Place fillet in oven. Broil 5 minutes or until fish flecks easily when tested with a fork. Serve fish with a couscous.

For the lemon-garlic asparagus:

Heat a large skillet over medium-high heat. Add 2 teaspoon olive oil to pan; swirl to coat. Add 1 pound trimmed asparagus; sauté 3 minutes or until crisp-tender.  Add 1 minced garlic clove; cook 1 minute, stirring occasionally. Remove from heating, add 1 teaspoon fresh lemon juice ¼ teaspoons freshly ground black pepper, and 1/8 teaspoon kosher salt; toss to coat.