Flounder with Herbed Couscous

INGREDIENTS:
1. 3/4 cup loosely packed flat-leaf parsley leaves
2. 2 scallions, including green tops, chopped
3. 2 teaspoons lemon juice
4. 4 tablespoons cooking oil
5. 2 1/4 cups water
6. 1 1/4 teaspoons salt
7. 3/4 teaspoon fresh-ground black pepper
8. 1 1/3 cups couscous
9. 4 (8 ounce) fillets flounder
10. 1/4 cup flour

COOKING DIRECTIONS:
1. In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper.
2. In a medium saucepan, bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in 3 tablespoons of the parsley puree and the couscous. Cover, remove from the heat, and let sit for 5 minutes.
3. In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust the flounder with the flour and shake off any excess. Saute the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.

Yield: 4 servings
Source: food.yahoo.com

A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish. The taste of flat-leaf parsley really comes through if you use the flat-leaf variety.