1 cup couscous
1 small red onion, small dice
1 1/2 cups chicken stock, warm
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
1 tablespoons fresh lemon juice
pinch of lemon zest
kosher salt and freshly ground black pepper

In Austin, there used to be a fantastic Turkish restaurant called Ararat - one of Austin's best kept restaurant secrets (that everyone knows). They had bellydancing all weekend and live bands during the week, and some of the best middle eastern food you'll find. It was a small place with rug-covered walls that was always jam-packed.

A good mediterranean fish dish, but could easily sub out the halibut.

Via Epicurious: "After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish"

For Halibut:
4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios (preferably Turkish), finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper