Moroccan Chermoula-Spiced Halibut with Pomegranate-Walnut Couscous

Name: Moroccan Chermoula-Spiced Halibut with Pomegranate-Walnut Couscous
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 2 fillets halibut fillets; 1/2 cup fresh cilantro; 1/2 cup fresh flat-leaf parsley; 3 tbsp lemon juice; 2 cloves garlic; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes; 4 tbsp extra virgin olive oil; 1/2 tsp sea salt; 1/4 tsp black pepper; 3/4 cup pearl couscous; 1.5 cups vegetable broth; 1/3 cup pomegranate seeds; 1/4 cup walnuts; 3 tbsp dried apricots; 1 tbsp butter

Prep 15 min · Cook 18 min · Serves 2 · medium

Global Cuisine

Pan-seared halibut infused with vibrant chermoula (cilantro, parsley, lemon, cumin, paprika) paired with fluffy pearl couscous studded with pomegranate seeds, toasted walnuts, and dried apricots. A North African-inspired dinner that balances bright herbaceous flavors with sweet-tart fruit notes.

Ingredients

2 fillets halibut fillets
1/2 cup fresh cilantro
1/2 cup fresh flat-leaf parsley
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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