1 cup whole-wheat couscous
1/2 teaspoon salt
4 (5-ounce) halibut fillets
1/4 teaspoon freshly ground pepper
4 teaspoons olive oil
1 yellow bell pepper, seeded and chopped
4 shallots, chopped
1 clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can diced tomatoes
1/2 cup bottled clam juice or fish broth
3 tablespoons lemon juice
1/2 cup chopped flat leaf parsley
Prepare the couscous according to the package directions, adding 1/4 teaspoon of the salt.
Sprinkle the halibut with salt and pepper. Heat 2 teaspoons olive oil in a nonstick skillet set over medium-high heat. Add the halibut and cook on both sides until lightly browned, about 2 minutes on each side. Transfer the halibut to a plate and set aside.
Heat the remaining 2 teaspoons olive oil in the same skillet set over medium heat. Add the bell pepper, shallots and garlic and cook, stirring frequently until softened, about 4 minutes. Stir in the coriander and turmeric. Add the tomatoes, clam juice, and lemon juice. Bring to a boil, stirring occasionally..
Add the halibut back to the skillet. Reduce heat and simmer, covered, until the fish is opaque in the center, about 5 minutes. Stir in the parsley.
Divide 3/4 cup couscous on each plate and top with one halibut fillet and 1/2 cup of the tomato sauce.