Ingredients

• 1 1/2 pounds halibut, cod or any firm, white fish fillets, cut into 1-inch chunks
• 3 lemons, juice of 2 1/2, 1/2 sliced, divided
• A few dashes of hot sauce
• 1 tablespoon plus 1/2 cup extra virgin olive oil (EVOO), divided
• Salt and freshly ground black pepper
• 20 fresh bay leaves
• 2 red bell peppers, chopped into large pieces
• 2 yellow bell peppers, chopped into large pieces
• 2 red onions, chopped into wedges
• 2 pints multi-colored grape tomatoes
• 1 1/2-2 cups chicken stock (amount according to couscous package directions)
• 1 box couscous (6-10 ounces)
• 1 cup big green olives, pitted and chopped
• 1/2 cup pine nuts, toasted
• 1 cup parsley (a large handful)
• 1 cup mint (a large handful)
• 1 garlic clove
• 1/2 cup Parmigiano Reggiano cheese
• 4 pieces flatbread

For the yogurt dipping sauce:

• 1 cup Greek-style yogurt
• 1/2 cucumber, peeled and grated
• 1/4 small onion, grated
• Juice and zest of 1 lemon
• 1/2 tablespoon cumin
• Salt and freshly ground pepper

Note: you will need 7 metal skewers to prepare this recipe.

Description

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