This Mediterranean Mixed Grill with Couscous Salad
Looking for a super tasty, light flavored dinner? This Mediterranean Mixed Grill with Couscous Salad Video will show you how to cook this great dish! Please watch, and I would certainly appreciate if you would subscribe to my channel! The full recipe follows below the video...
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COMPLICATED BUT SIMPLE
At first blush, this recipe has quite a few steps. First, you’ll need to make the seasoning. Then, the couscous salad and vinaigrette dressing for it. Finally, you’ll need to make the tomato-kalamata relish while your cooking the fish. However, this recipe is designed to actually be a quick cooking fast meal! As with all of my seasoning blends, I usually make a double batch ahead of time and store in an airtight container.
As for the dressing for the couscous, if you’re in a pinch for time, simply use an Italian dressing. I much prefer to make my own vinaigrettes, and really they don’t take much time at all. The couscous salad can even be made ahead of time- I actually prefer it this way. So, a wee bit of planning and you can have dinner in a snap! Speaking of couscous….
Have you tried couscous? It’s one of my favorite pastas- I just love the texture and the way it picks up flavors. Click on this link for the full recipe for Couscous Salad. I do prefer Israeli Couscous. It’s a larger form, and I like the texture much better than the much smaller regular couscous.
This salad is absolutely fantastic served either just cooked or refrigerated. Feel free to make this ahead of time to help save on the dinner prep time. I make a quick vinaigrette for this (if you don’t make your own vinaigrettes, you’re missing out!) but if you don’t have time substitute a good italian dressing.
Generally, a “Mixed Grill” describes multiple items cooked for the same meal. I love to do this as my dinner companions get to “mix and match” and find their favorite items! For the fish I used some tuna steaks and Halibut from Greensbury Farms. Greensbury does a great job with all of their products, and make sure their suppliers uphold their high standards. Both the tuna and the halibut were no exceptions!
One of my fave parts of this dish is the sauce. It’s a super easy, tomato-kalamata reduction that just sings when paired with the fish. I also love to cook this and add to a nice chicken breast or even pork chop, so if you’re not a fish person, don’t let that hold you back!
Anyway, on to the recipe! Enjoy! ~ Melissa
Mediterranean Mixed Grill with Couscous Salad (on Arteflame)
2 tuna steaks
2 halibut steaks
4 roma tomatoes, roughly chopped
2 TBS Banner Butter Parsley and Garlic Butter, or regular unsalted butter
4 green onions
3 TBS fresh Italian Parsley, finely chopped
1 TBS capers
½ tsp fresh dill, diced
juice from ½ lemon, Meyer lemon preferably
¼ cup chopped Kalamata olives
salt and pepper
Mediterranean Fish Seasoning
1 TBS ground coriander
1 TBS dried basil
1 TBS dried oregano
1 TBS paprika
1 TBS kosher salt
½ TBS coarse ground black pepper
½ TBS granulated garlic
½ TBS onion powder
In a small mixing bowl, add all spices and mix thoroughly. Store in an airtight container.
1.5 cups Israeli Couscous
1 cup low sodium chicken stock
2 TBS onion, diced
1 TBS minced garlic
1/5 cups water
½ TBS Banner Butter Roasted garlic, basil and parsley
1.5 cups chopped cucumber (English or seedless cucumber is best)
2 cups spinach, chopped
1 cup toasted walnut pieces
½ cup cilantro, chopped
2 TBS chopped green onions
In a small stockpot over medium high heat, melt butter then saute onion and garlic until fragrant. Add in couscous, and stir until couscous starts to look brown, about a minute. Add in stock and water, then cover and reduce heat. Cook for 10 minutes or until liquid is absorbed. Test couscous to make sure it is cooked. Fluff with a fork, and allow to cool.
Couscous Salad Vinaigrette
¼ cup good olive oil
1 tsp Dijon Mustard
2 tbs champagne vinegar
½ tsp minced garlic
1 tsp honey
½ tsp kosher salt
¼ tsp coarse ground black pepper
– Add all ingredients except olive oil to a small mixing bowl and whisk to mix. While whisking, slowly drizzle in olive oil to form an emulsion. Drizzle salad with dressing, until couscous has a light coating, then toss in cucumber, spinach, walnuts and cilantro. Serve.
Let’s get grillin’:
On a flat top grill, grill tomatoes and green onions. All green onions to char slightly, and tomatoes to “dry,” but not to begin breaking down. Remove, allow green onions to cool and chop. Place tomatoes, green onions, capers, lemon juice, olives, dill and parsley in a small pan and stir over medium heat and allow to warm and flavors to meld.
Season fish filets with Mediterranean spice blend. Place butter on flat top grill and allow to melt, then lay on fish filets. Cook for 2-3 minutes, or until fish has a seared look and pulls easily from grill. Flip over fish filets, and allow to cook for another 2-3 minutes (depending on the thickness of your filets) or until fish begins to look flaky and opaque (around 145 degrees internal temperature.)
Remove from grill, lay over couscous salad, and spoon on tomato mixture.