Ruby red pomegranate seeds are a colorful and delicious addition to the couscous, but you can omit them if they are out of season. Using a stainless steel pan makes it easier to watch the browning process to prevent the butter from burning, but a dark-surface nonstick skillet can be used as well.
Couscous:
2 tablespoons butter
1/4 cup slivered almonds
1 cup uncooked couscous
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup coarsely chopped orange sections
1/4 cup pomegranate seeds
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
Grouper:
1/4 teaspoon salt
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
Dash of ground red pepper
4 (6-ounce) grouper fillets
Cooking spray
To prepare couscous, melt butter in a large stainless steel skillet over medium-high heat. Add almonds; sauté 2 minutes or until almonds are toasted and butter is lightly browned. Add couscous; cook 1 minute, stirring constantly. Remove from heat.
Bring broth to a boil in a medium saucepan over high heat. Gradually add broth to couscous mixture in pan; cover and let stand 5 minutes. Fluff with a fork. Stir in oranges, pomegranate seeds, parsley, and 1/4 teaspoon salt.
To prepare grouper, place 1/4 teaspoon salt, coriander, peppercorns, and red pepper in a spice or coffee grinder, and process until finely ground. Rub spice mixture evenly over fish.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange fillets in pan; cook 4 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with couscous.
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