Grilled Fish Kebabs And Couscous With Mint Pesto

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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

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