The idea behind this colorful dish came from a recipe in Food & Wine magazine.  They used salmon instead of halibut but any firm fish of your liking will do.  So I kept the flavor profiles the same in my version of the recipe, but I ‘fancied’ it up a bit.  I dusted the halibut filets in the harissa spice and roasted them, used the same fresh herb and lemon juice-flavorings in the pearled cous cous, but here’s what I changed.  I decided to serve the warm cous cous salad in gorgeous roasted bell pepper cups for added color and nutrition, and I also added into the cous cous some green olives and roasted asparagus tips.  I adore sprinkling harissa spice on avocados, so I decided to serve the fish with a few slices of creamy avocado as well.  A nutritious and super flavorful dish that is filled with all of the colors of the rainbow!

(To view the recipe that this was inspired by, click on the following link: http://www.foodandwine.com/recipes/harissa-spiced-salmon-israeli-couscous)

Tagged: fish, Food & Wine, fresh herbs, fresh mint, fresh parsley, halibut, harissa, harissa-spiced fish, Israeli cous cous, lemon juice, pearled cous cous, roasted fish, seafood