|Water||1 1⁄3 Cup (21.33 tbs)|
|Couscous||2⁄3 Cup (10.67 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Sole fillets||12 Ounce (4 Pieces, 3 Ounce Each)|
|Lemon juice||1 Tablespoon|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Thinly sliced celery||2 Tablespoon|
In a 2-quart saucepan over medium heat, bring the water to a boil.
Stir in the couscous and parsley.
Remove from the heat, cover the pan, and let stand for at least 5 minutes.
Place the fish in a 9" glass pie plate, with the thickest portions toward the outside.
Sprinkle with the lemon juice.
Cover with wax paper.
Microwave on high for 2 1/2 to 3 minutes, or until the fish is opaque throughout.
In a 1-quart saucepan, combine the stock, soy sauce, cornstarch, and five-spice powder.
Stir to dissolve the cornstarch.
Add the raisins and celery.
Cook, stirring constantly, over medium heat until thickened, clear, and bubbly.
Cook and stir for 1 minute more.
Fluff the couscous with a fork and place on a serving platter.
Arrange the fish over the couscous and top with the sauce.