Crispy Zaatar Fish With Israeli Couscous Swiss Chard and Feta
Ingredients
- 1 cup Israeli or pearl couscous
- 1 3/4 teaspoons kosher salt
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 4 (6-ounce) arctic char or striped bass fillets, preferably skin on (about 3/4-inch thick)
- 3/4 teaspoon freshly ground black pepper
- 8 teaspoons za'atar seasoning
- 1 pound Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped
- 1/4 cup dry white wine
- 1/4 cup pomegranate seeds
- 1/4 cup pitted Kalamata olives, halved lengthwise
- 1/2 cup crumbled feta
- 1/2 lemon
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments