Citrus Fish with Bell Pepper Couscous

Ingredients:
3 Tbsp Extra virgin olive oil
½ cup Chopped flat leaf parsley
Juice of 1 Lemon plus 2 tsp grated peel
Juice of 1 Lime plus 2 tsp grated peel
Segments of one orange chopped plus 2 tsp grated peel
1 Tbsp Hot pepper sauce
1 Tbsp Chopped fresh thyme
Salt and pepper
Four 6-8 ounce pieces mahi mahi
1 Red bell pepper
4 Scallions
2 ½ cups Vegetable broth
1 ½ cups Cousous

Directions:
In a shallow dish, combine 2 tablespoons olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme. Season with salt and pepper. Add the fish and let marinate for 15 minutes.
Meanwhile, preheat the grill or grill pan to medium. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the bell pepper and scallions, season with salt and pepper and cook until softened (3-4 minutes). Add the vegetable broth and bring to a boil over high heat. Stir in the couscous, cover and keep warm.
Grill the fish until cooked through, about 3 minutes on each side.
Fluff the couscous, then mix in the chopped orange. Serve with the fish. (Can also substitute quinoa for the couscous)