Greek Style Fish or Chicken in a Pouch

• 2 cups couscous (cooked)
• 4 garlic cloves (minced or pressed)
• 12 yellow onion (minced)
• 12 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)

1. Preheat oven to 450 degrees.
2. Caramelize the fennel.
3. Set aside.
4. Saute the garlic, onion, bell pepper and basil together for 3-4 minutes or until softened.
5. Cook couscous according to package instructions, adding the sauteed vegetables into the pot with the couscous and water.
6. Mix couscous well when it is finished cooking.
7. Set aside
8. Spray 4 large pieces of aluminum foil with cooking spray or brush lightly with olive oil.
9. Spread 1/4 of the couscous mixture on each of the foil pieces.
10. Top couscous with fish and layer carmelized fennel, olives, artichoke hearts, Roma tomatoes and feta on top.
11. Close foil pouch by drawing sides straight up, roll down tops and fold ends inches.
12. Bake for 20-25 minutes for fish (30-35 minutes for chicken).

couscous, garlic, yellow onion, green bell pepper, fresh basil, lemon juice, olive oil, caramelized fennel, black olives, water, roma tomatoes, feta cheese

Taken from www.food.com/recipe/greek-style-fish-or-chicken-in-a-pouch-396893 (may not work)