We used Always Fresh antipasto mix containing red pepper strips, green and kalamata olives, semi-dried tomatoes, artichokes and onion, available from supermarkets. Try draining and using the oil from the jar for the dressing.
225g jar marinated antipasto mix in oil
1 1⁄2 cups chicken stock
1 1⁄2 cups couscous
1 medium zucchini, very thinly sliced
1⁄3 cup chopped fresh parsley, plus extra to garnish
4 x 180g skinless, firm white fish fillets, bones removed
2 tsps finely grated lemon rind
2 tblsps lemon juice
2 tblsps olive oil
Salt and pepper, to taste
To make lemon dressing, combine rind, juice and half the oil in a small jug. Season with salt and pepper. Whisk well.
2 Drain antipasto mix, coarsely chop.
3 Heat stock in a medium saucepan over a high heat. Bring to a boil. Stir in couscous and zucchini. Remove from heat. Stand, covered, for 5 minutes. Fluff couscous with a fork. Stir in antipasto, parsley and dressing.
4 Meanwhile, toss fish with the remaining oil. Season with salt and pepper.
5 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add fish. Cook for about 3 minutes on each side, or until cooked through. Remove.
6 Serve fish with couscous. Garnish with extra parsley.