Crispy Za'atar Fish with Israeli Couscous, Swiss Chard, and Feta

Name: Crispy Za'atar Fish with Israeli Couscous, Swiss Chard, and Feta
Ingredients: Ingredients; 1 cup Israeli or pearl couscous; 1 3/4 teaspoons kosher salt; 2 1/2 tablespoons extra-virgin olive oil, divided; Four 6-ounce arctic char or striped bass fillets, preferably skin on (about 3/4-inch thick); 3/4 teaspoon freshly ground black pepper; 8 teaspoons za'atar seasoning; 1 pound Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped; 1/4 cup dry white wine; 1/4 cup pomegranate seeds; 1/4 cup pitted Kalamata olives, halved lengthwise; 1/2 cup crumbled feta; 1/2 lemon

Crispy Za'atar Fish with Israeli Couscous, Swiss Chard, and Feta was pinched from <a href="http://www.epicurious.com/recipes/food/views/crispy-zaatar-fish-with-israeli-couscous-swiss-chard-and-feta-51261220" target="_blank">www.epicurious.com.</a>

"Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate seeds, briny olives, and salty feta. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate..."); }); }..."

INGREDIENTS

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Ingredients

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1 cup Israeli or pearl couscous

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1 3/4 teaspoons kosher salt

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2 1/2 tablespoons extra-virgin olive oil, divided

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Four 6-ounce arctic char or striped bass fillets, preferably skin on (about 3/4-inch thick)

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3/4 teaspoon freshly ground black pepper

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8 teaspoons za'atar seasoning

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1 pound Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped

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1/4 cup dry white wine

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1/4 cup pomegranate seeds

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1/4 cup pitted Kalamata olives, halved lengthwise

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1/2 cup crumbled feta

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1/2 lemon

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