Citrus Fish With Bell Pepper Couscous

• 3 tablespoons extra virgin olive oil
• 13 cup flat leaf parsley, chopped
• 1 lemon, juiced
• 2 teaspoons lemon peel, grated
• 1 lime, juiced
• 2 teaspoons lime peel, grated
• 1 orange, segmented and chopped
• 2 teaspoons orange peel, grated
• 1 tablespoon hot pepper sauce
• 1 tablespoon thyme, chopped
• salt and pepper
• 4 pieces orange roughy (6-ounces per piece)
• 1 red bell pepper, chopped
• 4 scallions, chopped
• 2 12 cups chicken broth
• 1 12 cups couscous

1. In a shallow dish, combine 2 tablespoons olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce, and thyme; season with salt and pepper.
2. Add the fish and let marinate for 15 minutes.
3. Meanwhile, preheat a grill or grill pan to medium.
4. In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
5. Add the bell pepper and scallions; season with salt and pepper and cook until softened, 3 to 4 minutes.
6. Add the chicken broth and bring to a boil over high heat.
7. Stir in the couscous, cover and keep warm.
8. Grill the fish until cooked through, about 3 minutes on each side.
9. Fluff the couscous, then mix in the chopped orange.
10. Serve with the fish.

extra virgin olive oil, flat leaf parsley, lemon, lemon peel, lime, lime peel, orange, orange peel, hot pepper, thyme, salt, orange, red bell pepper, scallions, chicken broth, couscous

Taken from www.food.com/recipe/citrus-fish-with-bell-pepper-couscous-376552 (may not work)