snapper with sriracha aioli / couscous salad / roasted green beans

Equipment needed:  baking sheet, small or medium saucepan, mixing bowl, medium nonstick skillet

Finishing steps:

1. Preheat oven to 425.  Toss green beans with olive oil, salt and pepper, then place on a sheet tray in the oven for 10 -15 minutes.
2. Over high heat, boil a small or medium saucepan of water (2/3 cup for 2 portions, 1 1/3 cup for 4 portions, or 2 cups for 6 portions). Once water has started boiling add the couscous, turn off the heat, set aside, cover, and set a timer for 8 minutes.  When the time is up, use a fork to lightly fluff the couscous.
3. While couscous is cooking, prep the rest of the ingredients by pulling off the herbs from their stems and roughly chopping them.   In a bowl mix the bell peppers, cucumber, and herbs with the lemon dressing and let them marinate until couscous is done.  Once vegetables have thoroughly marinated, add the couscous and stir in salt, pepper and olive oil to taste.
4. Season both sides of the fish with salt and pepper.  In a medium nonstick skillet over medium heat, add a small amount of oil.  Add fish to the pan and cook for 3 minutes, then flip over and cook for another 3 minutes or until cooked through.  Squeeze lemon over the fish and into the pan.
5. Plate couscous and let snapper rest on top.  Drizzle with any lemon juice that remains in the pan and finish with a small dollop of the sriracha aioli.  Serve with roasted green beans.