Name: Poached Halibut with Pearl Couscous and Spicy Tomato Zhoug
Total time: 35 min
Ingredients: ½ cup plus 1 tablespoon extra-virgin olive oil, divided; 8 ounces cherry tomatoes, halved; ½ cup minced fresh cilantro; 6 garlic cloves (3 minced, 3 smashed and peeled); 2 serrano chiles, stemmed, seeded, and chopped fine; 1½ teaspoons grated lemon zest plus 2 teaspoons juice; ½ teaspoon ground coriander; ½ teaspoon ground cumin; 1¼ teaspoons table salt, divided; 1½ cup pearl couscous; 2¾ cups chicken broth or water, divided; ¼ cup pistachios, toasted and chopped; 4 (6- to 8-ounce) skinless halibut fillets, 1 to 1½ inches thick

Poached Halibut with Pearl Couscous and Spicy Tomato Zhoug

By Sara Mayer

Published on July 8, 2026

Time

35 minutes

Yield

Serves 4

Poached Halibut with Pearl Couscous and Spicy Tomato Zhoug

Ingredients

½ cup plus 1 tablespoon extra-virgin olive oil, divided8 ounces cherry tomatoes, halved½ cup minced fresh cilantro 6 garlic cloves (3 minced, 3 smashed and peeled)2 serrano chiles, stemmed, seeded, and chopped fine1½ teaspoons grated lemon zest plus 2 teaspoons juice½ teaspoon ground coriander ½ teaspoon ground cumin 1¼ teaspoons table salt, divided1½ cup pearl couscous 2¾ cups chicken broth or water, divided¼ cup pistachios, toasted and chopped4 (6- to 8-ounce) skinless halibut fillets, 1 to 1½ inches thick

Before You Begin

For a spicier version of the zhoug, include the serrano seeds. You can make the sauce up to 2 hours ahead. For a sweet note, add 2 tablespoons chopped dried apricots, golden raisins, or figs to the couscous.

Substitutions: You can substitute jalapeños for the serranos and almonds for the pistachios. Swordfish or mahi-mahi will work in place of halibut. If you have preserved lemon on hand, add 1 tablespoon, finely chopped, to the couscous in place of the lemon zest.

Instructions

Combine ½ cup extra-virgin olive oil, 8 ounces halved cherry tomatoes, ½ cup minced cilantro, 3 minced garlic cloves, 2 seeded and finely chopped serranos, 2 teaspoons lemon juice, ½ teaspoon coriander, ½ teaspoon cumin, and ½ teaspoon salt in bowl. Season with salt to taste; set zhoug aside.

Cook 1½ cups pearl couscous and remaining 1 tablespoon oil in large saucepan over medium heat, stirring frequently, until about half of grains are golden brown, about 6 minutes. Stir in 1¾ cups chicken broth, ¼ teaspoon salt, and 1½ teaspoons grated lemon zest and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until broth has been absorbed, 9 to 12 minutes. Off heat, let couscous rest, covered, for 3 minutes. Add ¼ cup toasted pistachios, chopped, and fluff with fork to combine.

Meanwhile, bring remaining 1 cup broth and 3 smashed and peeled garlic cloves to simmer in 12-inch skillet over medium heat. Sprinkle 4 skinless halibut fillets with remaining ½ teaspoon salt and place skinned side down in skillet. Cover and cook, adjusting heat to maintain gentle simmer, until halibut flakes apart when gently prodded with paring knife and registers 130 to 135 degrees, 10 to 15 minutes.

Using 2 spatulas, transfer halibut to serving platter and spoon zhoug over top. Serve with couscous.