Moroccan Chermoula Fish with Charred Eggplant & Pomegranate Couscous
Prep 20 min · Cook 25 min · Serves 2 · medium
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, 6 oz each, skin-on preferred
- 1 cup fresh cilantro, loosely packed
- 0.75 cup fresh parsley, loosely packed
- 3 cloves garlic, minced
- 2 tbsp preserved lemon, finely chopped, seeds removed
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.33 cup extra virgin olive oil, divided
- 2 tbsp fresh lemon juice
- 0.75 tsp sea salt
- 0.25 tsp black pepper
- 1 medium eggplant, cut into 0.5-inch rounds
- 0.75 cup regular couscous
- 1 cup vegetable broth, hot
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