Steamed Flounder with Vegetable Couscous

cassie thornburg


I wanted to make something light but tasty for Lee and I last night and was so surprised at how much flavor there was for a "light" recipe! I usually end up making some changes or adding my own spices to recipes in some way and this one is no exception. Here are my changes: I used chicken broth instead of water (I know.....chicken broth with a fish recipe sounds suspect, but it added wonderful flavor), and I added 3 chopped green onions to the vegetables. OH...and instead of using flounder, I used the "White Roughy" from Trader Joes, which comes frozen in the bright orange bag. This frozen fish is the ONLY frozen fish I ever use. It always turns out perfectly and never has a fishy taste.

Once again, this is from Everyday Food Magazine (I love Martha).


★★★★★ 1 vote

15 Min
10 Min


  • 1 c
    couscous (i used whole wheat couscous from trader joes)
  • 1
    red bell pepper, ribs and seeds removed, finely diced
  • 1
    zucchini, finely diced
  • 3
    green onions, finely chopped
  • 1/2 tsp
    dried oregano
  • 3 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper to taste
  • 1 TBL
    dijon mustard
  • 1 tsp
    dijon mustard (for vinaigrette)
  • 4
    flounder fillets (6-8 oz. ea.) i used "white roughy" from trader joes
  • 1 Tbsp
    white wine vinegar

How to Make Steamed Flounder with Vegetable Couscous


  1. In a 2 quart, shallow microwave-safe dish, combine couscous, bell pepper, zucchini, green onion, oregano, 1 TBL oil and 1/2 C water (I used chicken broth). Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
  2. Dividing evenly, spread 1TBL Dijon 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. (If the fish is not opaque at this point, as mine wasn't, just put it back in the microwave for 2 more minutes and let rest again. Don't overcook to the point of rubbery fish! You want it to be cooked, but moist and tender).
  3. Meanwhile, make a vinaigrette: In a small bowl, whisk remaining teaspoon Dijon, with vinegar and remaining 2 TBL of oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Sprinkle with some freshly chopped parsley.


Printable Recipe Card

About Steamed Flounder with Vegetable Couscous

Course/Dish: Fish
Other Tags: Quick & Easy, Healthy
Hashtags: #FRESH, #vegetables, #light

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