Adapted from Kristi Parnell, San Marcos, CA, in Bon Appétit, October 2005

Couscous is a wonderful base for grilled or baked fish. The earthy spinach and juicy tomatoes make this dish a complete meal.The halibut may also be grilled rather than baked.

1. Preheat oven to 425°F. Whisk the lemon juice and 2 tablespoons of the olive oil in a small bowl; season dressing with salt and pepper.

2. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of the dressing. Bake until just opaque in center, about 12 minutes.

3. Meanwhile, add the garlic and remaining 2 tablespoons olive oil to a medium saucepan; sauté over medium heat 1 minute.

4. Add couscous, and stir well until coated with oil.

5. Cover couscous with 2 cups chicken broth, vegetable broth or water; cover and simmer 8-10 minutes, stirring occasionally.

6. Add tomatoes and stir until they begin to soften; add spinach, stir briefly, then season with salt and pepper and remove from heat.

7. Cover; let stand 1 minute (spinach will wilt).

8. Stir couscous once more, then divide between 2 plates.

9. Top with halibut and remaining dressing.