Ingredients
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
Preparation
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.
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.
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.
