Preheat oven to 425 degrees. Halve, seed, and remove the white ribs from the bell pepper, then thinly slice. Toss the bell pepper slices on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until soft and slightly caramelized.

Meanwhile, thinly slice the shallot. Pick the parsley leaves off the stems. Coarsely chop the olives. Using your knife, slice off the ends of the orange. Place the orange flat on your cutting board and slice off the remaining peel by running your knife around the flesh, until only the inner fruit remains. Working over a bowl, hold the fruit in one hand and cut between each membrane to release the orange segments. Discard remaining orange pith.

In a small pot, bring 1 cup water to a boil with a large pinch of salt. Once boiling, add the couscous, cover, and remove from heat until the rest of the meal is ready.

Heat 1/2 tablespoon olive oil on a grill pan over medium-high heat. Season the mahi mahi with salt and pepper on both sides. Add the mahi mahi to the pan and cook about 3 minutes per side, until just cooked through.

To make the citrus-herb salad, toss the orange segments, olives, parsley leaves, 1/2 tablespoon olive oil, and the shallot (to taste) together in a small bowl. Season with salt and pepper.

Fluff the couscous with a fork and stir in 1/2 tablespoon olive oil. Season with salt and pepper. Serve the mahi mahi on a bed of couscous with the caramelized bell pepper to the side. Top mahi with the citrus-herb salad and enjoy!