Lunch

Charred Halibut & Chermoula with Roasted Beet Tabbouleh

Name: Charred Halibut & Chermoula with Roasted Beet Tabbouleh
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 halibut fillets (6 oz each), skin-on; 1 cup fresh cilantro leaves; ½ cup fresh flat-leaf parsley; 3 cloves garlic, sliced; 2 tbsp preserved lemon paste (or zest + 1 tbsp lemon juice); 1 tsp ground cumin; ½ tsp smoked paprika; 6 tbsp extra-virgin olive oil, divided; fine sea salt and cracked black pepper; ¾ cup pearl couscous; 1¼ cups vegetable stock, warm; 8 oz roasted beets, cut into ½-inch dice; ¼ cup pomegranate seeds; 2 tbsp fresh mint, chopped; 1 tbsp red wine vinegar; 2 tbsp neutral oil for searing

Perfectly seared halibut fillet topped with vibrant green chermoula (cilantro, parsley, garlic, preserved lemon, cumin), served alongside a warm pearl couscous tabbouleh studded with roasted beets, pomegranate, and fresh herbs. Light yet deeply satisfying.

990cal 43gprotein 70gcarbs 60gfat 15min prep 20min cook 2serves

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