couscous, broccolini, blistered cherry tomatoes, chermoula butter, pistachio dukkah, spanish chorizo

In a bowl, mix softened unsalted butter with chopped cilantro, parsley, cumin, paprika, minced garlic, lemon juice, and salt. Set aside.

Prepare the Chermoula Butter

In a pot, bring 1 cup of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Cook the Couscous

In a skillet over medium heat, add a splash of olive oil and the cherry tomatoes. Cook until they blister and char slightly, about 5-7 minutes. Season with salt.

Blister the Cherry Tomatoes

In the same skillet, add a little more olive oil and sauté the broccolini for about 3-4 minutes until tender but still crisp. Season with salt and set aside.

Sauté the Broccolini

Slice the chorizo and add it to the skillet. Cook for about 3-4 minutes until it releases its oils and becomes crispy.

Cook the Chorizo

Season halibut fillets with salt and pepper. In the same skillet, add a bit more olive oil if needed and cook the halibut for about 4-5 minutes on each side, or until cooked through.

Cook the Halibut

On a plate, serve a portion of couscous topped with the halibut. Arrange broccolini and blistered tomatoes on the side. Drizzle with chermoula butter and sprinkle with pistachio dukkah and crispy chorizo.

moroccan spiced halibut

Recipe information

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