Chimichurri Fish with Israeli Couscous

This is cooked in an Instant Pot, so if you have the chimichurri sauce made in advance, this dish comes together in minutes. You can use haddock, cod, or tilapia. Paired with a simple salad, it's a great weeknight dinner.

Prepare the Chimichurri Sauce:
Roughly chop the onion and garlic.
Zest one lime, and then juice both limes (you should have approx 1/4 cup lime juice)
Wash the cilantro and parsley (thin stems are okay, you should have approx 1 cup packed of each).

In a food processor, pulse the onion and garlic until finely chopped. Add the cilantro and parsley and pulse again. Add 1/2 cup of olive oil, lime juice, 1 tsp of lime zest, 3/4 tsp of salt and pepper. Pulse until well combined. If the mixture is too dry, add some more oil. Adjust with salt, lime, and chili flakes. This sauce will keep for 4 days in the fridge.

In the Instant Pot mix the couscous, water (use the recommended water to couscous ratio as per the instructions on the package), 1 tbsp of olive oil, and salt. Lay the fish on top, and drizzle 3 tbsp of chimichurri sauce. Add the cherry tomatoes on top. Cook on high pressure for 1 minute. After it's done, let the Instant Pot sit for 5 minutes and then release the pressure.

To serve, drizzle with more Chimichurri sauce and you're done!