Greek Style Fish or Chicken in a Pouch |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I haven't made this recipe yet but it came to me from a dear friend (thank you Nanci) who found it on the web and made it for a dinner party.........it got rave reviews from everyone. The Zaar computer (for whatever reason) did not accept the '2 cups couscous' so I had to type it in as shown. Hopefully the powers that be will be able to fix it. Ingredients:
2 cups couscous (cooked) |
4 garlic cloves (minced or pressed) |
1/2 yellow onion (minced) |
1/2 green bell pepper (minced) |
2 tablespoons fresh basil (or 1 tsp. dried basil) |
1 tablespoon lemon juice |
1 tablespoon olive oil |
2 heads caramelized fennel (thinly sliced) |
6 tablespoons black olives, chopped (preferably kalamatas) |
1 (14 ounce) can water-packed artichoke hearts |
4 small roma tomatoes (diced) |
1 cup feta cheese (crumbled) |
Directions:
1. Preheat oven to 450 degrees.
2. Caramelize the fennel. Set aside.
3. Sauté the garlic, onion, bell pepper and basil together for 3-4 minutes or until softened.
4. Cook couscous according to package instructions, adding the sautéed vegetables into the pot with the couscous and water.
5. Mix couscous well when it is finished cooking. Set aside
6. Spray 4 large pieces of aluminum foil with cooking spray or brush lightly with olive oil.
7. Spread 1/4 of the couscous mixture on each of the foil pieces.
8. Top couscous with fish and layer carmelized fennel, olives, artichoke hearts, Roma tomatoes and feta on top.
9. Close foil pouch by drawing sides straight up, roll down tops and fold ends inches.
10. Bake for 20-25 minutes for fish (30-35 minutes for chicken).
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