This all-in-one grilled meal has every component in a single pouch, so cleanup is minimal. Our trick to finishing the couscous, veggies and fish at the same time is to partially cook the couscous before steaming it in the pouch. Serve with lemon wedges.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In bowl, stir together couscous, boiling water and butter. Let stand for 5 minutes. Stir in orange pepper, zucchini, tomato, 4 tsp of the pesto and 1/4 tsp each of the salt and pepper.
Place four 16-inch lengths of heavy-duty foil on work surface. Arrange one 10-inch length of parchment paper in centre of each. Spoon about 1 cup of the couscous mixture onto centre of each. Top with fish. Sprinkle fish with remaining salt and pepper; spread remaining pesto over top. Bring together 2 opposite ends of foil and fold to seal, leaving room inside for expansion; fold in remaining sides to seal.
Place on grill over medium-high heat; close lid and grill until fish flakes easily when tested, about 15 minutes. Let rest for 2 minutes before serving.
Tip from The Test Kitchen: Folding the packets ensures an airtight seal, so be very careful when opening them, otherwise the steam may burn your hands.
How to make classic pesto
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 525 mg
- Sugars 3 g
- Protein 28 g
- Calories 471
- Total fat 28 g
- Potassium 718 mg
- Cholesterol 85 mg
- Saturated fat 10 g
- Total carbohydrate 26 g
%RDI
- Iron 9
- Folate 15
- Calcium 5
- Vitamin A 22
- Vitamin C 107
