Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Crush 0.5 teaspoon of saffron threads and steep them in 1 tablespoon of fresh lemon juice for 10 minutes.

2. 2

   In a shallow dish, combine the saffron-lemon mixture, 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the marinade for 1.5 pounds of halibut fillets.

3. 3

   Marinate the 1.5 pounds of halibut fillets in the saffron mixture for at least 20 minutes, or up to 30 minutes in the refrigerator.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates, then grill the 1.5 pounds of halibut fillets for 4-5 minutes per side, or until cooked through and flaky.

5. 5

   While the halibut grills, prepare the couscous by placing 1 cup of instant couscous in a heatproof bowl and pouring 1.5 cups of hot vegetable broth over it, then cover and let stand for 5 minutes.

6. 6

   Fluff the 1 cup of cooked couscous with a fork, then stir in 0.25 cup of chopped fresh parsley, 0.25 cup of chopped fresh mint, 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, 0.25 teaspoon of salt, and a pinch of black pepper.

7. 7

   Serve the grilled saffron halibut immediately alongside the lemon-herb couscous.