Moroccan Chermoula Fish with Charred Eggplant & Pomegranate Couscous

Name: Moroccan Chermoula Fish with Charred Eggplant & Pomegranate Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 fillets halibut fillets; 1 cup fresh cilantro; 0.75 cup fresh parsley; 3 cloves garlic; 2 tbsp preserved lemon; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.33 cup extra virgin olive oil; 2 tbsp fresh lemon juice; 0.75 tsp sea salt; 0.25 tsp black pepper; 1 medium eggplant; 0.75 cup regular couscous; 1 cup vegetable broth; 0.25 cup pomegranate seeds; 1 tbsp unsalted butter

Prep 20 min · Cook 25 min · Serves 2 · medium

Global Cuisine

Pan-seared halibut coated in vibrant chermoula—a North African herb and spice paste bursting with cilantro, parsley, preserved lemon, and cumin—served over fluffy couscous studded with pomegranate seeds and charred eggplant for a balance of smoky, tart, and bright flavors.

Ingredients

2 fillets halibut fillets
1 cup fresh cilantro
0.75 cup fresh 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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