Halibut with Zahtar and Mint Couscous

Name: Halibut with Zahtar and Mint Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters dried sour cherries; 237 milliliters couscous; 237 milliliters finely chopped English cucumber; 355 milliliters fat-skimmed chicken broth; 59 milliliters chopped fresh mint leaves; 1 Tbsp ground cumin; 6 Tbsps lemon juice; 3 Tbsps olive oil; 1 Tbsp dried oregano; 2 teaspoons paprika; 4 servings Salt; 680 grams boned, skinned halibut (1 in. thick)

Halibut with Zahtar and Mint Couscous is a dairy free and vegetarian recipe with 4 servings. One serving contains 297 calories, 7g of protein, and 12g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have boned, cucumber, fat-skimmed chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a blender or food processor, combine dried cherries, oregano, cumin, paprika, oil, and lemon juice. Whirl until pureed, scraping container sides as necessary.

Ingredients you will need

Dried Cherries

Lemon Juice

Oregano

Paprika

Cumin

Cooking Oil

Equipment you will use

Food Processor

Blender

Add salt to taste.

Ingredients you will need

Salt

In a 1 1/2- to 2-quart pan, combine couscous and broth. Bring to a boil over high heat, cover, remove pan from heat, and let stand until liquid is absorbed, about 5 minutes. Keep warm.

Ingredients you will need

Couscous

Broth

Equipment you will use

Frying Pan

Meanwhile, rinse halibut, pat dry, and coat with cherry mixture. Set each piece of halibut on a slightly larger piece of foil.

Ingredients you will need

Halibut

Cherries

Equipment you will use

Aluminum Foil

Cut foil to fit fish.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Set foil with fish on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cover barbecue with lid (open vents for charcoal), and cook until fish is opaque but moist-looking in thickest part (cut to test), 8 to 10 minutes.

Ingredients you will need

Fish

Equipment you will use

Grill