Go Back
+ servings

Israeli Couscous Milanese with Seared Halibut

Serves: 2 people


For the Isreali Couscous Milanese:

  • 1/2 cup dry white wine
  • pinch saffron threads about 20 threads
  • 2 tbsp extra virgin olive oil
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1.5 cups Israeli Couscous, uncooked
  • 2.5 cups low sodium chicken broth
  • 1/3 cup freshly grated parmesan cheese
  • 1 tbsp lemon juice or 1/2 lemon

For the Halibut:

  • 2 tbsp extra virgin olive oil
  • 2 [6-8 ounce] Halibut Filets
  • kosher salt
  • freshly cracked black pepper
  • freshly chopped parsley, for serving


Make the Isreali Couscous Milanese:

  • In a small bowl, combine the white wine and the saffron threads. Stir to combine and set aside.
  • Heat a saucepan or small pot over medium heat with the olive oil. When hot, add the onion and garlic and cook, stirring, until the onions are just tender, about 5 minutes.
  • Add in the uncooked isreali couscous and toss to combine. Pour in the saffron/white wine mixture and stir until well combined. Let cook until the wine has reduced by half, about 2 minutes.
  • Add the chicken stock and bring to a boil. Once boiling, reduce the heat to a low simmer and cook, stirring often and uncovered, until the liquid has absorbed and couscous is tender, about 10 minutes. 
  • Remove from heat and stir in the parmesan and lemon juice. Cover to keep warm until ready to serve.

Cook the Halibut:

  • Meanwhile, while the couscous is simmering. Pat dry the fish filets. Season generously with salt and pepper on the flesh side.
  • Heat oil in a separate skillet over medium high heat. When it is hot (but not yet smoking) add the fish filets and cook until a golden brown crust forms and it is cooked through, about 3-4 minutes per side (depending on how many ounces your filets are). Fish should flake easily with a fork.
  • Serve halibut over the isreali couscous milanese and garnish with parsley and a little extra grated parmesan. Enjoy!