Baked Mediterranean Mahi Mahi with Maftoul

maftoul = pearl couscous, only tastier

Have you ever had pearl couscous? It’s larger than traditional couscous, with a tender, chewy bite. I’ve been having a huge craving for it (there’s nothing like stuffing hundreds of tiny pasta balls into your mouth!) so I went on a hunt. But I couldn’t find it anywhere— not even, to my dismay, at my local international grocery store. But they did have something very similar called maftoul, so I went for it, crossed my fingers, and ended up with this tiny, perfectly chewy, nutty-brown deliciousness. It goes with everything, but today, we’re serving it up with this awesomely easy fish recipe.

We’re using my version of the Mediterranean Baked White Fish recipe from The Mediterranean Dish, served over maftoul (Palestinian couscous).

I used mahi mahi, but you can use any white fish in this recipe. Mahi mahi is a little meatier than most white fish— a little chewier, almost like chicken— and it stands up well to the strong Mediterranean flavors. The tomatoes and onions add a really nice sweetness that helps the flavors to meld together. Add more herbs if you want— I held back so as not to overwhelm the dish, but it could handle more!

Baked Mediterranean Mahi Mahi with Maftoul
Serves: 4
Total time: 5 minutes to prep, 18-20 minutes to cook