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from All-Star Cook-Off Contestant Naylette LaRochelle - Miami, FL
In a medium saucepan, over medium high heat, combine 1 2/3 cup vegetable broth and 1 tablespoon olive oil. Bring to a slow boil. Stir in couscous and cover saucepan. Remove from heat and allow to stand 5 minutes. Fluff with a fork; cover to keep warm. Set aside.
In a small bowl, whisk together couscous sauce, 1 tablespoon olive oil, and smoked paprika. Set aside.
In large, nonstick skillet, over medium high heat, heat 2 tablespoons olive oil and 1/2 cup vegetable broth. Add tomatoes. Cook, stirring occasionally, until tomatoes burst and release their juices. Add chickpeas to skillet; season with kosher salt and pepper to taste. Continue to cook, until most of liquid has evaporated and sauce thickens slightly. Stir in 1 1/2 tablespoons oregano; cook about 1 minute. Transfer to covered plate.
In the same skillet, over medium high heat, add 2 tablespoons olive oil. Season halibut with kosher salt to taste. Place halibut in skillet. Cook, until golden brown on bottom side, about 2 minutes. Flip, brush top of halibut fillets with about half of smoked paprika sauce. Cook, until golden brown on the bottom side. Flip again, brush with remaining smoked paprika sauce. Continue to cook until fish is opaque in center and flakes easily with a fork.
Spoon couscous onto a large serving platter. Top with halibut fillets, drizzling with any remaining sauce in skillet. Spoon tomato-chickpea-oregano mixture to one side of couscous. If desired, drizzle lightly with olive oil and garnish with oregano sprigs.
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