Za'atar Fish & Pearl Couscous

By michelle1026

Ingredients

• 4 skin-on fish filets (barramundi. grouper, sea bass, mahi mahi)
• 1 1/4 cup pearl couscous
• 2 zucchini (halved slices 1/4 " thick)
• 1/2 cup plain greek yogurt
• 1 TBS rice vinegar
• 1/2 lb cocktail tomatoes (quartered)
• 2 green onions (sliced, greens & whites separated)
• 1 oz castelvetrano olives (pits removed, roughly chopped)
• 1 TBS chopped roasted almonds
• 1 TBS Za'atar seasoning
• Olive oil as needed

Details

Cooking time 40mins

Preparation

Step 1

In a small bowl, combine yogurt and 1 tsp olive oil. Season with salt and pepper. Refrigerate for later.

In medium saucepan, heat salted water over high heat to boiling.

In large bowl, combine tomatoes, onion whites, olives, vinegar, and 1 TBS olive oil. Season with salt and pepper. Set aside, stirring occasionally.

In large skillet, heat 2 tsp olive oil over medium-high heat until hot. Add zucchini in one layer. Cook 3-4 minutes without stirring (or until lightly browned). Season with salt and pepper. Continue to cook, stirring occasionally, 4-5 minutes until browned and softened. Transfer to bowl.

Pat fish dry with paper towel. Season both sides with salt, pepper, and za'atar seasoning. In zucchini pan, heat 1 TBS olive oil over medium-high heat until hot. Add fish, skin side down. Cook 4-5 minutes, until skin is slightly brown and crispy. Flip and cook another 2-3 minutes, until lightly browned. Turn off heat.

While the fish cooks, add couscous to the boiling water. Cook 5-7 minutes, until tender. Drain thoroughly.

Stir cooked zucchini and couscous, and almonds to the marinated tomatoes. Season with salt & pepper. Stir well to combine.

Serve yogurt over fish. Garnish with onion greens.