Name: Grilled Pacific Halibut and Veggie Couscous Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3 servings
Ingredients: 3 (6 oz.) Pacific Halibut Portions, cut into 1 ½-inch chunks; 3 tablespoons extra-virgin olive oil, plus more for brushing/drizzling; 2 tablespoons white wine; 1 tablespoon fresh oregano or 1 teaspoon dried oregano; 1 tablespoon fresh thyme or 1 teaspoon dried thyme; 2 teaspoons garlic, minced; Salt and freshly ground black pepper; 1 medium cucumber, grated; 1 cup plain Greek yogurt; 1 tablespoon lemon juice, more to taste; 1 teaspoon garlic, minced; Handful of fresh mint and/or dill, minced; 2 green bell peppers, cut into 1 ½-inch pieces and threaded onto skewers; 1 ½ cups cherry tomatoes, threaded onto skewers; 2 medium zucchinis, sliced lengthwise into ⅛-inch thick slices; 2 cups cooked couscous, prepared per packaging instructions, for serving; Parsley, roughly chopped, for serving

Couscous with Grilled Fish for Easy Meal Prepped Lunches

This recipe for couscous with vegetables and grilled Pacific halibut is delicious hot off the grill, or transformed into packable, meal prepped lunches. Mix and match the veggies throughout the summer, depending on what you going on the grill.

The simple combination of flavorful protein, veggies, and a quick-cooking carb, is brought to life by a dollop of homemade dill-mint tzatziki. Pro tip: The tzatziki becomes tastier over time, as the flavors have a chance to meld, so make it a day ahead of time if you can.

No couscous? Try serving this over cauliflower rice, or as a grilled Pacific halibut skewer platter.

Print Recipe

Grilled Pacific Halibut and Veggie Couscous Bowl

By Wild Alaskan Company

Prep time

30 minutes

Cook Time

15 minutes

Total time

45 minutes

Yield

3 servings

Ingredients

3 (6 oz.) Pacific Halibut Portions, cut into 1 ½-inch chunks
3 tablespoons extra-virgin olive oil, plus more for brushing/drizzling
2 tablespoons white wine
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 teaspoons garlic, minced
Salt and freshly ground black pepper
1 medium cucumber, grated
1 cup plain Greek yogurt
1 tablespoon lemon juice, more to taste
1 teaspoon garlic, minced
Handful of fresh mint and/or dill, minced
2 green bell peppers, cut into 1 ½-inch pieces and threaded onto skewers
1 ½ cups cherry tomatoes, threaded onto skewers
2 medium zucchinis, sliced lengthwise into ⅛-inch thick slices
2 cups cooked couscous, prepared per packaging instructions, for serving
Parsley, roughly chopped, for serving

Instructions

1. Preheat a hot grill or grill pan (high heat). When grates are hot, clean, and oiled, add peppers and allow to cook for about 15 minutes or until just singed and slightly softened, turning occasionally.

2. Meanwhile, combine halibut with olive oil, wine, oregano, thyme, garlic, 2 teaspoons salt, and black pepper in a shallow dish or resealable bag, tossing to coat. Allow to marinate for at least 15 minutes or up to 30 minutes under refrigeration.

3. In a small mixing bowl, toss grated cucumber with ½ teaspoon of salt and set aside for 15 minutes. After 15 minutes, squeeze and drain out excess moisture. Stir in yogurt, lemon juice, garlic and herbs. Taste to adjust to your liking, then set aside.

4. Blot halibut pieces with a paper towel or clean kitchen towel to remove excess marinade. Thread halibut onto skewers, arranging pieces so that they will lay flat on the grill in order to produce crisp grill marks. Brush fish, tomatoes, and zucchini lightly with oil. Allow to grill undisturbed until ready to flip: 3 or 4 minutes total for fish and tomatoes, 6 to 8 minutes total for zucchini. Halibut is ready to flip when fish releases easily from grates with help of a fish spatula.

5. Roughly chop peppers and zucchini. Combine with couscous and season to taste. Divide couscous mixture, tomatoes, and halibut evenly among serving bowls. Serve with tzatziki spooned on top, garnishing with parsley and a drizzle of olive oil if desired. Enjoy immediately or refrigerate in covered container for up to 3 days. Extra tzatziki can be stored for up to a week.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Grilled Pacific Halibut and Veggie Couscous Bowl

Couscous with Grilled Fish for Easy Meal Prepped Lunches

Grilled Pacific Halibut and Veggie Couscous Bowl

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