Red Snapper With Thyme Pesto And Couscous And Green Salad With Honey Grapefruit Dressing

Ingredients

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
cup white wine
Zest of 1 lemon
2 pounds red snapper (or any white fish)
Pesto
2 tablespoons bundles fresh thyme, about 6
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

Description

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