halibut Jambalaya with couscous

makes 4 servings total time 30 minutes

4 oz chopped ham
2 stalks celery, diced
2 cups grape tomatoes
1 large onion chopped
1 yellow bell pepper, seeded and diced
1/2 cup dry couscous
1 Tbsp chopped garlic
1 1/2 tsp paprika
1/2 tsp dried thyme leaves
3/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 Tbsp Tabasco sauce
4 skinless halibut fillets (5 - 6 oz each) seasoned with paprika, thyme and salt

Garnish
4 scallions, chopped
1/4 cup chopped fresh parsley, minced zest of 1 lemon

Preheat grill to medium heat
Combine ham, celery, tomatoes, onion, bell pepper, couscous, garlic, paprika, and thyme in a large bowl. Stir in wine, Broth, and Tabasco. fold four 28inch pieces of heavy duty tin foil in half. Place one fourth of the mixture including the liquid in the center of each piece of foil; top with one fillet.
Bring opposite sides of foil together above food and fold over, make a 1 inch crease at top. Fold crease over until foil is flat against food and top of packet is well sealed. Flatten ends of packets and fold toward center to seal tightly.
Grill foil packets covered over direct heat for 15 minutes. Remove packets from grill, opening carefully to let steam escape. Spoon onto plates, garnish and enjoy.