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Halibut with Zahtar and Mint Couscous





Yields
Makes 4 servings

Notes: Zahtar is a Middle Eastern seasoning made with sumac, a dried sour berry. Dried tart cherries have a similar tang.

 3/4 cup dried sour cherries
 1 tablespoon dried oregano
 1 tablespoon ground cumin
 1 1/2 teaspoons paprika
 3 tablespoons olive oil
 6 tablespoons lemon juice
  Salt
 1 cup couscous
 1 1/2 cups fat-skimmed chicken broth
 1 1/2 pounds boned, skinned halibut (1 in. thick)
 1 cup finely chopped English cucumber
 1/4 cup chopped fresh mint leaves
Step 1
1

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

Step 2
2

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.

Step 3
3

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

Step 4
4

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.

Step 5
5

Stir chopped cucumber and chopped mint into couscous; spoon onto plates. Cut grilled halibut into equal portions and set onto couscous. Season to taste with salt.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories549
% Daily Value *
Total Fat 15g20%

Saturated Fat 2g10%
Cholesterol 54mg18%
Sodium 135mg6%
Total Carbohydrate 58g22%

Dietary Fiber 2.4g9%
Protein 45g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.