Cook This: Dinner Tonight

Inspiration for tonights' dinner: citrus' glittering, sunshine-soaked hues. Blushing ruby pinks, Hermès oranges, and glowing canary yellows are never more welcome than amidst all those dull January greys. Wake everyone up with an oh-so-elegant Blood Orange Salad with Olives. Simply citrus, olives, onion and vinaigrette, Amanda's lovely salad is zero hassle and totally show-stopping. Follow it with Deensiebat's Saffron-Scented Couscous with North African-Spiced Halibut, which manages to be both delicate and hearty all at once. A gorgeous dinner in just under an hour, what more could you ask for? 

The Menu

Blood Orange Salad with Olives by amanda 

Saffron-Scented Couscous with North African-Spiced Halibut by deensiebat 

The Grocery List 

2 blood oranges

2 mandarin oranges

18-20 green olives (8-10 for the salad, the rest for the fish)

1 lb halibut

1 fennel bulb

1/2 head cauliflower

2 cups israeli couscous (also called pearl couscous)

1 handful each parsley and cilantro

We're assuming that you are savvy home cooks (we know you are) and already have salt, pepper, olive oil, onions, garlic, lemon, saffron, cayenne, red wine vinegar, paprika, cumin, cardamom, coriander, tumeric, nutmeg, cinnamon, and cloves in your pantries. However, if you're out, these recipes are worth stocking up for! Of course, you can always wing it with what you've got lying around -- a little spice-swapping (or even skipping) here and there never hurt anyone. 

The Plan 

1. Okay, before you do anything, get the halibut into its marinade. It needs a 30 minute dip (give or take).

2. Slice your citrus and red onion, pit olives. Arrange. Admire, but hold off on the dressing. 

3. Pop the fish into the oven. While it bakes, tackle the couscous. 

4. Throw it all together! Serve! 

Aside: Who does the dishes tonight and for the forseeable future? Somebody else! Why? Because dinner is served, and it's a knock out.