Mahi-Mahi Skewers With Tapenade and Couscous

Recipe by Jill Silverman Hough. Published in Bon Appetit June 2009. Read More http://www.bonappetit.com/recipes/2009/06/tapenade_brushed_mahi_mahi#ixzz1gv9EhuHY

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup couscous (about 6 ounces)
• 1  teaspoon  coarse kosher salt, divided
• 1⁄3 cup  tapenade (purchased)
• 3  tablespoons fresh lemon juice
• 1  teaspoon fresh ground black pepper
• 1  lb mahi mahi fillet, cut into 1-inch cubes
• 1  cup pico de gallo, drained (purchased)

Directions

1. Preheat broiler. Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
2. Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend. Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
3. Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
4. Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.