Fish with Greek Antipasto Couscous Recipe | New Idea

Ingredients

• 225g jar marinated antipasto mix in oil
• 1 1⁄2 cups chicken stock
• 1 1⁄2 cups couscous
• 1 medium zucchini, very thinly sliced
• 1⁄3 cup chopped fresh parsley, plus extra to garnish
• 4 x 180g skinless, firm white fish fillets, bones removed
• LEMON DRESSING
• 2 tsps finely grated lemon rind
• 2 tblsps lemon juice
• 2 tblsps olive oil
• Salt and pepper, to taste