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Combine lemon juice, 1/2 cup oil, parsley, bay leaves, lemon zest, thyme, salt and pepper in a wide shallow dish. Add fish fillets and let marinate 2 hours, turning fish over halfway through marinating.
In a large skillet, heat remaining 1 tablespoon oil. Remove fish from marinade and place in hot skillet. Add onion and carrots to marinade. Cook fish just until browned on each side, about 3 minutes per side and remove to a plate. Remove onion mixture from marinade and cook over medium-high heat about 10 minutes or until browned. (Discard remaining marinade.) Add fish back to skillet, cover with onions and carrots and cook until fish is cooked through, 3 to 5 minutes.
Meanwhile, in a small pot, bring 1 cup water to a boil. Place couscous in a heat-proof medium bowl; pour boiling water over couscous and stir with a fork to combine. Cover and let stand for 10 minutes, then uncover and fluff with a fork. Serve fish and vegetables over couscous.