Fish and Couscous

1 box of whole wheat couscous

2 1/2 tablespoons fresh parsley, chopped

4 cloves garlic, minced

1 teaspoon poultry seasoning

1/2 teaspoon coriander

1 teaspoon kosher salt

1 teaspoon pepper

1 pint cherry tomatoes, halved

1/4 cup toasted almonds, chopped

8 ounces artichoke hearts (save juice in the can)

1 cup water or broth

1/3 cup white wine

Zest of 1 lemon

2 pounds red snapper (or any white fish)

Pesto

2 bundles fresh thyme, about 6 tablespoons

1 cup toasted almonds, chopped

4 cloves garlic

1/2 cup shredded Pecorino Romano

1/2 cup olive oil

Juice of 1 lemon

Kosher salt

Black pepper

Dressing

4 tablespoons honey

Juice of 1 grapefruit

1/2 cup of olive oil

1 teaspoon apple cider vinegar

Kosher salt

Black pepper