Moroccan Chermoula Fish with Charred Eggplant & Pomegranate Couscous

Ingredients

• 2 fillets halibut fillets, 6 oz each, skin-on preferred
• 1 cup fresh cilantro, loosely packed
• 3/4 cup fresh parsley, loosely packed
• 3 cloves garlic, minced
• 2 tbsp preserved lemon, finely chopped, seeds removed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/3 cup extra virgin olive oil, divided
• 2 tbsp fresh lemon juice
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 1 medium eggplant, cut into 1/2-inch rounds
• 3/4 cup regular couscous
• 1 cup vegetable broth, hot
• 1/4 cup pomegranate seeds, fresh
• 1 tbsp unsalted butter

Instructions

1. 1

   Make chermoula: Pulse cilantro, parsley, garlic, preserved lemon, cumin, paprika, 3 tbsp olive oil, lemon juice, salt, and pepper in food processor until paste forms. Set aside.

2. 2

   Heat 1 tbsp olive oil in large skillet over medium-high heat. Season eggplant rounds with salt and pepper. Char 3-4 minutes per side until golden and tender. Transfer to plate and wipe skillet clean.