• 1 (14 ounce) can coconut milk
• 1 1/2 cups dry couscous
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh scallion greens and whites
• 3 tablespoons chopped fresh flat leaf parsley
• 3 tablespoons chopped fresh mint
• 5 tablespoons toasted pumpkin seeds
• 2 boneless skinless salmon filets (about 6 ounces each)
• 1 tablespoon blackening seasoning (recommended: Blackened Redfish Magic)
• Lemon or lime wedges (optional)

DIRECTIONS

1. Preheat the oven to 400 degrees F. Bring the coconut milk to a boil in a medium stockpot. Add the couscous and season with salt and pepper. Cover the pot, remove from the heat, and let stand 10 minutes. Finally, stir in the scallion, parsley, mint, and pumpkin seeds.
2. Meanwhile, season both sides of the salmon with blackening seasoning. Place the fish on a parchment lined baking sheet, until just cooked through but still medium-rare in center, about 10 minutes. Make a bed of the couscous, place the fish on top, tear up some extra mint leaves for garnish, and serve with lemon wedges (optional).

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• 1⁄3 cup olive oil
• 1 celery stalk, minced
• 1 medium red bell pepper, stemmed, seeded, and minced
• 1 medium yellow onion, minced
• 1 small carrot, minced
• 2 tbsp. tomato paste
• 2 vine-ripe tomatoes, cored, seeded, and finely chopped
• 1 garlic clove, minced
• 1 zucchini, halved lengthwise and sliced 1⁄4-inch thick
• 4 cups fish stock
• 1⁄4 tsp. saffron threads
• 8 oz. swordfish, cut into 1-inch pieces
• 8 oz. small head-on shrimp
• 1 lb. mussels, cleaned
• 1 lb. calamari bodies and tentacles, bodies cut into 1⁄2-inch rings
• 1 lb. cockles, cleaned
• 1⁄2 cup whole toasted almonds, finely chopped
• 2 tbsp. packed flat-leaf parsley leaves
• 2 tbsp. toasted pine nuts
• Kosher salt and freshly ground black pepper
• 6 cups cooked couscous

Instructions

1. In a large Dutch oven, warm the olive oil over medium heat. Add the celery, bell pepper, onion, and carrot and cook, stirring, until soft, about 12 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Increase the heat to high, add the tomatoes, garlic, and zucchini, and cook, stirring, until they start to brown lightly, about 2 minutes. Pour in the fish stock and saffron and bring to a boil.
2. Arrange the swordfish in the stock, followed by, in this order, the shrimp, mussels, calamari, and cockles, then cover the pan and cook, shaking the pan occasionally, until the fish and shrimp are cooked through and the mussels and cockles open, about 10 minutes.
3. Remove the soup from the heat, stir in the almonds, parsley, and pine nuts, and season with salt and pepper. Divide the couscous among serving plates, shaping it into a mound, then ladle over the vegetables, broth, and seafood to serve.

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• medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can chicken broth
• 1 (10 ounce) package frozen chopped spinach
• 1 (10 ounce) package couscous
• 3⁄4 cup fresh grated parmesan cheese
• 2 tablespoons lemon juice
• salt (to taste)
• fresh ground pepper (to taste)
• 1⁄2 cup chopped pecans, toasted

Directions

1. In a saucepan, cook and stir onion and garlic in hot oil until tender.
2. Add the broth and spinach; cook and stir frequently until the spinach thaws.
3. Bring mixture to a boil and stir occasionally.
4. Add in couscous; stir to combine.
5. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
6. Add remaining ingredients; stir to combine.
7. Serve immediately.

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• 3/4 cup water
• 1/2 cup uncooked couscous
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 large tomato, chopped
• 1/2 English cucumber, halved and thinly sliced
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 teaspoons olive oil
• 2 teaspoons minced fresh mint
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup crumbled feta cheese

Directions

1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese before serving.

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