Flounder With Herbed Couscous

• 3/4 cup loosely packed flat leaf parsley
• 2 scallions, including green tops chopped
• 2 teaspoons lemon juice
• 4 tablespoons cooking oil
• 2 1/4 cups water
• 1 1/4 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 1 1/3 cups couscous
• 2 lbs flounder fillets, cut to make 4 pieces
• 1/4 cup flour

1. In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper.
2. In a medium saucepan, bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in 3 tablespoons of the parsley puree and the couscous. Cover, remove from the heat, and let sit for 5 minutes.
3. In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust the flounder with the flour and shake off any excess. Saute the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.

flat leaf parsley, scallions, lemon juice, cooking oil, water, salt, fresh ground black pepper, couscous, flounder, flour

Taken from www.food.com/recipe/flounder-with-herbed-couscous-140865 (may not work)