The Lederman Kitchen

Snapper is a great fish.  It's mild and delicious and super easy to prepare.  Paired with couscous and kale it rounds out to perfect weeknight dish.  This whole meal can come together in 20 minutes. This recipe is for 2 people, but you can easily scale it up for more: 1 head of kale 2-3 tablespoons of ricotta cheese 2 cloves of garlic 1/2 cup of couscous 1/4 cup of slivered almonds 1 red snapper fillet (probably about 3/4-1 lb) 1 teaspoon of lemon juice 1/4 cup of dry white wine 1 tablespoon of olive oil dash of nutmeg salt and pepper I actually forgot to take pictures of the couscous, but it's super easy to make.  Just use 2 parts liquid to 1 part couscous.  Boil 1 cup of water or stock and a drop of olive oil.  Once boiling, add the couscous and remove from the heat.  Cover and let rest for about 5 minutes.  Then fluff with a fork, season with salt and pepper, and add some sliced toasted almonds (if desired...

I love couscous but only when it is kicked up a bit with good mixings.  I think of the couscous more as a base than anything else.  It's just screaming to be mixed with something else.  Tonight I made a Mediterranean inspired meal that was kicked off by finding this great recipe on Epicurious .  To go along with our veggies and grains I grilled up a chicken breast.  To keep with our Mediterranean theme, I topped the chicken with a really easy yogurt sauce. For the couscous you will need: 1/3 cup sliced almonds  1 tablespoon olive oil  3 cups mixed cup-up vegetables (I used zucchini, carrot, celery, red onion, green and red bell pepper )  1 1/2 teaspoons ground cumin  1 1/2 teaspoons ground coriander  1 cup dry white wine  1/3 cup golden raisins  3/4 cup broth (I used chicken, but the original recipe called for vegetable) 2 tablespoons feta cheese 1 cup dry couscous For the yogurt sauc...