Poached Halibut with Pearl Couscous, Tomatoes and Zhoug

Ingredients

Zhoug

  • Garlic
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Lemon juice
  • Olive oil
  • Fresh cilantro
  • Salt

Couscous

  • 125g pearl couscous
  • 1/4 cup chicken broth
  • 1/4 cup pistachios, roasted and chopped
  • 14 cherry tomatoes, halved or quartered
  • Lemon zest

Poached Halibut

  • 1/2 lb halibut

Method

  1. In a pot on medium-low, toast the pearl couscous until about half are golden brown
  2. Add chicken broth and bring to boil
  3. Cook until pearl couscous has absorbed all the liquid and is al dente.  You may need to add water occasionally if the liquid is almost gone and the pearl couscous is not yet cooked
  4. Remove pearl couscous from heat and let sit
  5. Finely chop the garlic.  Combine in bowl with ground coriander and cumin.  Add lemon juice and olive and mix.  Add in finely chopped cilantro.  Adjust olive oil, lemon juice and salt to taste
  6. Poach halibut in about 1/2 inch of salted water, until internal temp reaches 130F
  7. Lightly toss cooked couscous and pistachios.  Zest the lemon over top and plate 
  8. Plate the halibut on top of couscous mixture.  Scatter tomatoes and drizzle zhoug over top

Notes

  • We used parsley instead of cilantro which is more a salsa verde than zhoug but it tasted fine 
  • Zhoug is typically spicy, with the addition of chopped chilies
  • Based on a recipe from America's Test Kitchen, which is behind a paywall.  It's also in Apple News which is where I saw it

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