Fresh Arugula Salad with Pearl Couscous, Oranges, and Pacific Halibut
March 25th, 2024A Spring Salad That’s Light, Fresh, and Satisfying
This just-hearty-enough couscous and fish salad is the perfect spring transition meal. Butter-seared Pacific halibut is the star of the dish — it’s a mild but meaty fish that pairs perfectly with deliciously chewy Israeli couscous. (Israeli couscous, also known as pearl couscous, is the larger style of couscous that is nearly “pearl” sized.) Serving the couscous warm lends a satisfying element of texture to the salad, while a handful of greens and citrus add freshness and flavor.
Make the most of the end of winter citrus season by including a mix of sweet, juicy oranges in the salad. Choose your favorite variety for this or mix a few for a colorful punch. For something different, try Cara Cara oranges — they have a beautiful springtime pink hue — or tender Sumo oranges. For convenience, you can opt for pre-cut and segmented citrus in the grocery store.
All of the salad components, including the dressing, can be prepared ahead of time. Simply reheat the couscous through then assemble the salad just prior to serving. If making the dressing early, store in the fridge but remove about 1 hour before using to allow the oil to come to room temperature.
Fresh Arugula Salad with Pearl Couscous, Oranges, and Pacific Halibut
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
15 minutes
Total time
30 minutes
Yield
4 servings
Ingredients
- 4 (6 oz.) portions Pacific halibut
- 1 cup dry Israeli (pearl) couscous
- 5 ½ tablespoons olive oil, divided
- 1 ¾ cup water
- 2 teaspoons salt, divided
- 1 teaspoon maple syrup
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Juice and zest of 1 lemon
- 1 orange (navel, Cara Cara, or Sumo), enough to yield about 1 cup segmented fruit
- 6 cups packed baby arugula
- ⅓ cup sliced almonds, toasted
- ¼ cup parsley, roughly chopped
- 1 tablespoon tarragon, roughly chopped
- 1 tablespoon butter
Instructions
1. Prepare the couscous: Add ½ tablespoon of olive oil to a skillet over medium heat. Add the dry couscous and toast until lightly golden in color, 2 to 3 minutes, stirring often to toast evenly. Add the water and 1 teaspoon sea salt and bring to a boil over medium high heat. Once boiling, reduce heat and simmer for 10 to 12 minutes, or until the couscous is al dente tender. Drain any remaining water and place in a large mixing bowl to cool. Toss with a small amount of olive oil to prevent sticking as it cools.
2. While the couscous cooks, prepare the dressing: In a small bowl or jar, add 4 tablespoons olive oil, the juice and zest of 1 lemon, maple syrup, 1 teaspoon sea salt and ¼ teaspoon black pepper. Stir or shake well to combine and dissolve the salt. Set aside.
3. Peel citrus fruit either by hand for an easy peel variety like sumo citrus or a tangerine, or with a small paring knife. Using the knife, trim a little off the top and bottom of the fruit so there is a sturdy base. Moving from top to bottom, use the knife to cut along the curve of the fruit, removing the peel and any white pith. Once peeled, cut the citrus into ¼ inch rounds, then each round into bite sized quarters. Add to the bowl with the cooled couscous. Gently toss in arugula, almonds, parsley, and tarragon with ⅔ of the prepared dressing. Set aside while cooking the fish.
4. Prepare the fish. Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon olive oil. Gently pat fish dry with a clean kitchen towel or paper towel, then season with salt and pepper. Once oil and butter are hot, lower the fish into the skillet. Sear, undisturbed, until fish releases easily from pan, about 3 to 4 minutes. Flip to sear remaining side. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork, about 3 to 4 more minutes.
5. To serve, plate the salad on dishes or on a large serving tray. Top with the warm Pacific halibut and drizzle the remaining dressing onto the fish.
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.
