For the Couscous: Preheat a large saute pan over a medium-high setting. Sautee the red onion in olive oil for 4 minutes, then add the garlic, sundried tomatoes, olives, artichokes, and fresh oregano. Reduce the heat to medium and cook for an additional 5 minutes while stirring. Stir in the precooked couscous and season to taste with salt and black pepper.
For the Grilled Vegetables: Preheat a grill to medium-high setting. Brush the red bell pepper, zucchini and summer squash with olive oil. Cook on the grill just until charred and tender, then reserve.
To Finish: Prepare the Pan Sear Citrus Herb Southern Blue Whiting according to the package instructions. While the fish cooks divide the arugula equally between 4 plates. Artfully arrange the grilled vegetables and couscous between each. Top with a fully cooked portion of Whiting and garnish with crumbled feta cheese and torn basil leaves.
Ingredients
4 Citrus Herb Southern Blue Whiting Filets, pan sear
1 lb. summer squash
1 lb. zucchini, sliced
1 ea Red Bell Pepper
2 tbsp. oil, olive, extra virgin, for grilling vegetables
8 oz Israeli Pearl Couscous, cooked in turmeric / saffron chicken broth
2 tbsp. oil, olive, extra virgin, for the couscous
