Halibut with Zahtar and Mint Couscous

Ingredients

• 0.8 cup cherries dried sour
• 1 cup couscous 
• 1 cup cucumber english finely chopped
• 1.5 cups fat-skimmed chicken broth 
• 0.3 cup mint leaves fresh chopped
• 1 tablespoon ground cumin 
• 6 tablespoons juice of lemon 
• 3 tablespoons olive oil 
• 1 tablespoon oregano dried
• 1.5 teaspoons paprika 
• 4 servings salt 
• 1.5 pounds boned thick (1 in. )

Equipment

• food processor
• frying pan
• blender
• grill
• aluminum foil

Directions

1. In a blender or food processor, combine dried cherries, oregano, cumin, paprika, oil, and lemon juice. Whirl until pureed, scraping container sides as necessary.
2. Add salt to taste.
3. In a 1 1/2- to 2-quart pan, combine couscous and broth. Bring to a boil over high heat, cover, remove pan from heat, and let stand until liquid is absorbed, about 5 minutes. Keep warm.
4. Meanwhile, rinse halibut, pat dry, and coat with cherry mixture. Set each piece of halibut on a slightly larger piece of foil.
5. Cut foil to fit fish.
6. Set foil with fish on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cover barbecue with lid (open vents for charcoal), and cook until fish is opaque but moist-looking in thickest part (cut to test), 8 to 10 minutes.
7. Stir chopped cucumber and chopped mint into couscous; spoon onto plates.
8. Cut grilled halibut into equal portions and set onto couscous. Season to taste with salt.