The inspiration for this recipe came from here. To make this I cooked some couscous in chicken broth, chopped up some onion, zucchini, red pepper, celery and garlic, sauteed the vegetables then mixed in the couscous with salt, pepper, oregano and basil to taste. I cooked the flounder – doesn’t take long with these super thin filets – and served it with a simple Dijon Vinaigrette, made by combining a teaspoon of Dijon mustard, a tablespoon of white wine vinegar and 1 1/2 tablespoons of olive oil with salt and pepper to taste. There you go!