Halibut With Zahtar And Mint Couscous
|Dried sour cherries||3⁄4 Cup (12 tbs)|
|Dried oregano||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Paprika||1 1⁄2 Teaspoon|
|Olive oil||3 Tablespoon|
|Lemon juice||6 Tablespoon|
|Couscous||1 Cup (16 tbs)|
|Skimmed chicken broth||1 1⁄2 Cup (24 tbs)|
|Boneless skinless halibut fillet||1 1⁄2 Pound (1 Inch Thick)|
|Finely chopped cucumber||1 Cup (16 tbs) (English Type)|
|Chopped fresh mint||1⁄4 Cup (4 tbs)|
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.
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.
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.
4. Have barbecue ready with direct heat at hot. Set foil with fish on grill. 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.
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.