Fish with Greek Antipasto Couscous

Serves 4, Prep 10 mins, Cook 6 mins

225g jar marinated antipasto mix in oil 1½ cups chicken stock 1½ 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

LEMON DRESSING 2 tsps finely grated lemon rind 2 tblsps lemon juice 2 tblsps olive oil Salt and pepper, to taste

1 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.