Floating Olive Branch


Moroccan Couscous:

1 1/2 cups vegetable or chicken broth

2 tsp. Moroccan Seasoning

1/2 tsp. Fleur de Sel

1 cup Israeli couscous

Harissa Rub:

2 Tbsp. Harissa Infused Olive Oil

1/4 cup roasted red peppers

3 garlic cloves, peeled

1 Tbsp. tomato paste

1/2 tsp. Smoked Paprika

1/2 tsp. cumin

1/2 tsp. Fleur de Sel

1 lb. white fish fillet

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup fresh chives, chopped

1 1/2 Tbsp. Pink Grapefruit Infused White Vinegar

Grapefruit segments and lime slices for garnish


Place broth in a medium saucepan and season with Moroccan Seasoning and Fleur de Sel. Bring to a boil over high heat. Once boiling, reduce heat to low, add the couscous, stir, and cover. Cook according to the instructions on the package and remove from the heat.

Place Harissa Infused Olive Oil, roasted red peppers, garlic cloves, tomato paste, Smoked Paprika, cumin, and Fleur de Sel in the bowl of a food processor, blend into a smooth paste.

Preheat oven to 450°F and line a medium baking sheet with aluminum foil, drizzle with a couple of Harissa Infused Olive Oil teaspoons.

Coat the whitefish in the harissa rub and place it on the prepared baking sheet. Roast the fish for 15-20 minutes or until lightly charred and cooked through. Remove from the oven and transfer to a serving platter. Sprinkle the fresh herbs (parsley, mint, and chives) over the fish, drizzle with Grapefruit Vinegar, and garnish with grapefruit segments and lime slices. Fluff the couscous with a fork and serve on the side.