Halibut with Herb Citrus Salsa and Israeli Couscous Risotto

Ingredients

• For the herb-citrus salsa
• generous 1/4 c mixed, chopped herbs: I used mint, basil, cilantro and spring onion tops
• chopped jalapeño to taste: I used about 1/6 of a 2½" one
• 2 small rounds, sliced from a preserved lemon, diced
• 1 Persian cucumber, left unpeeled, diced
• grated zest of ½ orange
• 1 tablespoon extra-virgin olive oil, or a bit more
• For the halibut and couscous "risotto"
• 2 6-8 oz halibut filets
• freshly ground black pepper
• freshly ground coriander
• 3 large cloves garlic, peeled and minced
• extra-virgin olive oil
• ½ teaspoons coriander seeds, ground
• ¼ teaspoons coriander seeds, left whole
• grated zest of the other half of the orange
• ¼ cups freshly squeezed orange juice
• ¾ cups Israeli couscous, toasted
• ¼ + ? teaspoons salt
• 1½ cups chicken broth, warmed

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