Moroccan Chermoula-Spiced Halibut with Pomegranate-Walnut Couscous
Prep 15 min · Cook 18 min · Serves 2 · medium
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, 6 oz each, skin-on, patted dry
- 1/2 cup fresh cilantro, packed
- 1/2 cup fresh flat-leaf parsley, packed
- 3 tbsp lemon juice, fresh squeezed
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes, adjust to taste
- 4 tbsp extra virgin olive oil, divided
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3/4 cup pearl couscous, dry
- 1.5 cups vegetable broth
- 1/3 cup pomegranate seeds, fresh
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