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1
In a 2 quart saucepan, bring the water to a boil.
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2
Combine the couscous, with the almonds, apricots, orange juice, orange zest, ginger, cumin, cinnamon and 1 teaspoon of the salt.
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3
Pour the water over the couscous, cover the bowl with plastic wrap.
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4
Let stand for 10 minutes.
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5
Remove the plastic wrap and fluff the couscous with a fork.
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6
Add parsley, toss to combine, then taste and adjust seasoning if necessary.
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7
Cover and set aside to keep warm while you prepare the fish and vegetables.
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8
In a 12-inch skillet, heat 2 tablespoons of the olive oil and the butter.
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9
When the pan is hot add the red onion, saute for 3 minutes until tender; add the rest of the vegetables.
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10
Cook over high heat, tossing frequently, until the vegetables are crisp-tender, 5 to 7 minutes.
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11
Add the herbs, 1 teaspoon of the salt and 1/2 teaspoon of pepper.
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12
Toss to combine then set aside to keep warm while you cook the fish.
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13
Season the halibut fillets on both sides with the remaining salt and pepper.
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14
In a 12-inch skillet, heat the remaining olive oil over medium-high heat.
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15
When the pan is hot, add the halibut fillets and cook until golden brown and fish flakes easily, about 3 minutes on each side.
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16
Serve the fillets over the couscous and spread the vegetables around the plate.
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17
Serve immediately.
