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.
Ingredients
Method
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.
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