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Steamed Flounder with Vegetable Couscous


Everyone knows steamed fish is heart-healthy -- the trick is making it appetizing, too. In just 20 minutes, dish up an elegant supper from the microwave. The Provencal trio of red bell pepper, zucchini, and olive oil enlivens couscous; the fish steams in the microwave, ensuring that it stays moist. Finish it with a drizzle of zippy Dijon vinaigrette.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2007


  • 1 cup couscous
  • 1 red bell pepper (ribs and seeds removed), finely diced
  • 1 zucchini, finely diced
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 4 flounder fillets (6 to 8 ounces each)
  • 1 tablespoon white-wine vinegar


  1. In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tablespoon oil, and 1 1/4 cups water. Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.

  2. Dividing evenly, spread 1 tablespoon mustard over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes, to finish cooking.

  3. Meanwhile, make vinaigrette: In a small bowl, whisk remaining teaspoon mustard with vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Serve.

Reviews Add a comment

  • barcla
    22 NOV, 2013
    There is not enough liquid in this recipe for the amount of couscous. The couscous package says 1 1/4 c water for 1 cup couscous.
  • Joseph_Erdos
    24 FEB, 2011
    The recipe has now been fixed. Thanks for alerting us.
  • englrules
    14 OCT, 2010
    These directions are missing information.