All-Star Cook-Off Recipe :: Halibut Couscous with Pan-Tossed Tomato, Chickpea, and Oregano

From: Naylette LaRochelle - Miami, FL

Serves: 4


1 2/3 cup Manischewitz® All Natural Ready to Serve Vegetable broth, plus 1/2 cup (from two 14 oz. cans or one 32 oz. can), divided
6 tablespoons extra virgin olive oil, divided, plus more for drizzling if desired
1 (5.7 oz) box Manischewitz® Tomato and Spinach Couscous
1/3 cup Manischewitz® Chunky Vegetable Couscous Sauce
1 teaspoon smoked paprika
1 pint grape tomatoes, rinsed, patted dry with paper towel
1 (15 oz.) can chickpeas, well drained
Kosher salt, to taste
Black pepper, to taste
1 1/2 tablespoons chopped oregano, plus a few sprigs for garnish
4 (6 oz.) skinless halibut fillets, cut about 1-inch thick


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.

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