Greek Style Fish Or Chicken In A Pouch

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups couscous (cooked)
• 4 garlic cloves (minced or pressed)
• 1/2 yellow onion (minced)
• 1/2 green bell pepper (minced)
• 2 tablespoons fresh basil (or 1 tsp. dried basil)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 heads caramelized fennel (thinly sliced)
• 6 tablespoons black olives, chopped (preferably kalamatas)
• 1 (14 ounce) can water-packed artichoke hearts
• 4 small roma tomatoes (diced)
• 1 cup feta cheese (crumbled)

Recipe

• 1 preheat oven to 450 degrees.
• 2 caramelize the fennel. set aside.
• 3 sauté the garlic, onion, bell pepper and basil together for 3-4 minutes or until softened.
• 4 cook couscous according to package instructions, adding the sautéed vegetables into the pot with the couscous and water.
• 5 mix couscous well when it is finished cooking. set aside
• 6 spray 4 large pieces of aluminum foil with cooking spray or brush lightly with olive oil.
• 7 spread 1/4 of the couscous mixture on each of the foil pieces.
• 8 top couscous with fish and layer carmelized fennel, olives, artichoke hearts, roma tomatoes and feta on top.
• 9 close foil pouch by drawing sides straight up, roll down tops and fold ends inches.
• 10 bake for 20-25 minutes for fish (30-35 minutes for chicken).