Couscous: Makes Eight Half-Cup Portions

2 Cups Whole Wheat Israeli Couscous

4 Tbsp. good quality olive oil, divided into 2 Tbsp. portions

1 medium onion, diced small

2 tsp. sea salt

1 oz freshly toasted sliced almonds

2 oz dried figs, diced small and 2 oz dried apricots, diced small OR 4 oz total of your choice of dried fruit

Parsley for garnish

Salt and pepper to taste

You will need a skillet and a small dutch oven with a lid. Place the skillet on medium high heat and sautée the diced onion until gently browned in 2 tablespoons of olive oil. This will take about 15 minutes and you should stir frequently.

While you are cooking the onions, place your dutch oven on a medium flame and add 2 ½ cups of water along with 2 teaspoons of sea salt. Bring it to a gentle boil.

After browning the onions, set them aside and in the same pan toast the couscous in 2 more tablespoons of olive oil. This will take 5-6 minutes. Be careful towards the end because once the couscous starts to brown it can move quickly from browning to burning. Stir constantly.

Take the skillet of couscous and turn it out into the pot of gently boiling water. Add the sauteed onions. Immediately lower the flame to a gentle simmer and cook for 6 minutes. Stir. Turn off the flame and let it continue to steam with the lid on for another 4 minutes. This should result in couscous that yields to the bite but is not mushy like overcooked pasta. Wait 15 minutes and add the almonds, dried fruit, parsley garnish and correct for seasoning.

Arugula Pesto

Pesto is anything you make in a pestle. Treat the arugula exactly as you do basil and feel free to follow this recipe or your own favorite. Just make sure you wash the arugula well.

3 oz Arugula

1 oz garlic cloves

3 Tbsp olive oil

1 Tbsp fresh lemon juice

1 tsp sea salt

Blend all ingredients except the oil in a blender. Add the olive oil in a thin stream as the sauce comes together.

Branzino

3 Whole Branzinos

3 Tbsp. Ras el Hanout spice

3 tsp. sea salt

1 whole lemon sliced

9 stems parsley

When purchasing branzino, look for fish that have clear eyes and smell of the sea, clean and salty. I like the fish that weigh 500-600 grams, which is about 1 lb -1 ¼ lb. Each side of the fish will yield one nice adult portion. Have your purveyor scale the fish and clean the inside. 

Turn your oven to broil and place the top rack in one of the two top slots. On a baking sheet lined with parchment paper, oil the fish liberally and sprinkle each fish with 1 tsp. of sea salt and 1 Tbsp. of Ras el Hanout seasoning, divided for each fish. Ras el Hanout is Arabic for “top of the store,” akin to “speciality of the house.”

Place lemon and parsley in the cavity of each fish.

Lastly, from the spine of the fish, make 3 perpendicular cuts in the fish almost to the belly.

Broil for 15 minutes. The fish should be white, flaky, and very moist.

Place the fish on top of the warm couscous. Place the pesto on the side and serve immediately.