Moroccan Chermoula-Spiced Halibut with Pomegranate-Walnut Couscous

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 1/2 cups vegetable broth
• 1/3 cup pomegranate seeds, fresh
• 1/4 cup walnuts, chopped
• 3 tbsp dried apricots, diced
• 1 tbsp butter, unsalted

Instructions

1. 1

   Make chermoula: Pulse cilantro, parsley, lemon juice, garlic, cumin, paprika, and red pepper flakes in a food processor until bright green paste forms. Add 2 tbsp olive oil, salt, and pepper. Set aside.

2. 2

   Toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.