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By NcMysteryShopper on June 19, 2008
"A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish. The taste of flat-leaf parsley really comes through if you use the flat-leaf variety. Any mild-tasting fish fillets will go well with the relatively delicate sauce. Try lake perch, whiting, croaker, drum, or bass, or of course,..."
Ingredients: cooking oil, couscous...
Prep Time: 10 mins
Total Time: 20 mins