- 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
- 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
- calories 549
- caloriesfromfat 25 %
- protein 45 g
- fat 15 g
- satfat 2 g
- carbohydrate 58 g
- fiber 2.4 g
- sodium 135 mg
- cholesterol 54 mg
How to Make It
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.
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.
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.
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.
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.