There are some people out there who are afraid to cook fish, it just scares them, for a number of reasons. But there's no need to be afraid of this very simple and delicious recipe. It's fresh, healthy, easy and loaded with Mediterranean flavors.

The cook time is pretty fast for a slow cooker, so you can throw it in right when you get home and have dinner ready in a little over an hour without having done much. Ahh.. It's always nice to have one of those recipes in your book, they're a life saver for those busy hectic days.

Preparation Time: 25 minutes
Total Time: 1 hour 35 minutes
Serves: 4

Ingredients
2-lbs boneless white fish fillets (cod, flounder, halibut, striped bass, sea bass, mahi-mahi, or any white fish you have available that can hold its shape)
2 14-oz canned chopped tomato
1/2 onion, sliced
6 cloves garlic, sliced
1/4 cup capers
1/2 cup Kalamata olives, sliced
3 tablespoon parsley, picked and roughly chopped
1 teaspoon crushed red pepper
1 cup couscous
1 cup hot boiling water
1 lemon, sliced
3 tablespoon olive oil
3 teaspoon salt
1 teaspoon pepper or to taste

Directions
1. Season both sides of fish with 2 teaspoons of salt and set aside for 10-15 minutes. This will marinade the fish, the salt will actually draw out the liquid. As it sits there the fish will then naturally soak it back in, this time with the salt. Essentially what you're doing is seasoning the fish all the way through.

2. In a 6-quart slow cooker combine tomato, onion, garlic, capers, olives, crushed red pepper, pepper, 1 tablespoon parsley, 1.5 tablespoon olive oil and mix well. Lay fish evenly into the pot, spoon a little of the tomato mixture on top of each portion of fish followed by 2 slices of lemon. Allow to cook on high for 1 hour.

3. Gently remove fish from pot using a wide spatula to keep the fish from breaking into pieces. Place onto a serving dish and spoon 2/3 of the sauce on top.

4. Add couscous into slow cooker with remaining 1/3 of sauce left in pot and 1 teaspoon of salt, mix well. Pour in boiling water and mix together until most of the liquid is absorbed. Turn the heat on high and cover for 10 minutes. Fluff couscous with remaining 1.5 tablespoons of olive oil and serve with fish.

Pro tip: You can also make the couscous outside of the slow cooker. 15 minutes before the hour of cooking is up. Carefully spoon out 1/3 of the sauce in a heat safe bowl or baking dish. Add in couscous and 1 teaspoon of salt then pour in boiling hot water and stir until most of the liquid is absorbed. Immediately cover with plastic wrap keeping in the steam. Allow to sit for 15-20 minutes then fluff with olive oil and serve with fish.

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