I had some couscous in the cabinet, and some fresh cilantro from last week, so I threw it together in a pot with some chicken stock and salt. The end result was quite tasty! As was the catfish, I must say. It comes out much flakier when cooked on the Foreman grill, versus pan frying in a cast iron skillet. The grill eliminates the need to flip the fish, which only causes it to break and turn to fish mush.
- catfish filets (about 4oz per person)
- Old Bay seasoning
- 1/4 cup chopped cilantro
- 1 1/4 cup chicken stock
- 1/2 cup couscous
1. Sprinkle catfish filets with Old Bay seasoning on both sides. Heat up your George Foreman grill and spray it liberally with nonstick spray.
2. Meanwhile, add chicken stock and cilantro to a pot with a tight fitting lid. Heat on high until boiling. Remove from heat and stir in couscous. Let stand 5 minutes, then fluff with a fork.
3. While couscous is cooking, place catfish on the grill for 5 minutes, or until the fish is flakey and tender. Use two forks to remove fish from grill so it doesn't break.