Haven't planned for Valentine's Day? This elegant entree created by Marc Orfaly of Pigalle Restaurant in Boston is deceptively easy to make.

Pigalle's Cod with Harissa Couscous
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Standing Time: 5 minutes

1 pound cod OR halibut fillets (about 3/4 inch thick)

3 tablespoons currants

2 tablespoons butter

1 medium lemon

1 1/4 cups chicken OR vegetable broth

1 to 2 teaspoons Harissa, or Asian red chili paste

5.8-ounce package Near East Roasted Garlic and Olive Oil Couscous (see note)

2 tablespoons chopped tomato

Place fish fillets on greased rack of broiler pan. Squeeze juice of lemon over fish.

Broil 4 inches from heat source until fish flakes easily when tested with a fork, about 6 to 8 minutes. Season with salt and pepper, if desired.

Meanwhile, in medium saucepan, combine broth, spice sack from package, currants, butter and Harissa. Bring to a boil; whisk to blend. Stir in couscous Cover; remove from heat. Let stand 5 minutes. Stir in tomato.

Garnish fish with finely shredded lemon peel, if desired. Serve fish with couscous.

Makes 4 servings.

Note: One package Near East Whole Grain Blends Roasted Garlic & Olive Oil may be substituted.

Nutrition information per serving: 310 calories; 8 g fat (4 g saturated); 65 mg cholesterol; 750 mg sodium; 33 g carbohydrate; 2 g fiber; 27 g protein.

Recipe from: Near East