Turbot with Tomatoes, Walnuts, and Capers Over Couscous

• 2 tablespoons raw walnut pieces
• 1 (6-ounce) turbot fillet (or substitute sole or halibut)
• Kosher or sea salt
• Freshly ground black pepper
• 2 large 12-Hour Tomatoes (page 2), drained and coarsely chopped
• 1 teaspoon capers, drained
• 1 teaspoon zaatar
• 1/2 cup water
• 1/3 cup Israeli couscous
• Pinch of saffron threads

1. Toast the walnut pieces in a small, dry skillet over medium-high heat, shaking the skillet frequently, until they are very fragrant and starting to brown, 3 to 4 minutes.
2. Immediately transfer the nuts to a plate, let cool, and then coarsely chop.
3. Lightly season the turbot fillet with salt and pepper.
4. Combine the tomatoes, walnuts, capers, and zaatar in a small bowl and mix well.
5. Pack on top of the turbot fillet.
6. Pour the water into a small saucepan fitted with a lid over medium-high heat.
7. Bring to a boil, decrease the heat until the water is at a bare simmer, and stir in the couscous, saffron, and a sprinkling of salt.
8. Place the turbot fillet on top of the couscous and water, cover, and let cook until the couscous has absorbed almost all of the water and the turbot flakes easily with a fork, about 10 minutes.
9. Use a large spatula to carefully lift the turbot and transfer it to a plate, spoon the couscous around it, and eat.

turbot fillet, kosher, freshly ground black pepper, tomatoes, capers, zaatar, water, couscous, threads

Taken from www.epicurious.com/recipes/food/views/turbot-with-tomatoes-walnuts-and-capers-over-couscous-382531 (may not work)