Roasted Halibut with Couscous, Roasted Grape Tomatoes and Arugula Salad

Lemon Couscous: 

1 cup Israeli Couscous
1 Tb Olive Oil
1 Shallot finely diced
2 Roasted half lemons and segments
1 ¼ cup Chicken stock or vegetable stock
1 clove of Garlic minced
2 Sprigs of Thyme
1 Tb Parsley chopped
1 Tb Parmesan shredded (optional)

Roasted Grape Tomatoes

1 cup Grape tomatoes (red or yellow)
1 Tb Olive Oil
2 clove of Garlic sliced
1 Sprig of Thyme
Kosher Salt and Pepper to taste
1/8 teaspoon Oregano
Crushed Red Pepper (optional)

Cilantro Oil

1 cup fresh Cilantro
½ cup Extra Virgin Olive Oil
½ teaspoon of Lemon Juice
Kosher Salt and Pepper to taste
Water, if necessary to thin out

Arugula Salad (Garnish):
1 cup Arugula lettuce
1 teaspoon Cilantro Oil
Salt and Pepper

Method of Preparation: 
Couscous Directions:
In small pot; olive oil on medium heat. Add Shallot, Garlic and Lemon zest and slowly sweat down. Add couscous and thyme springs toasting for a few mins. -Add stock and lemon segments, bring to simmer and cover for 10 mins, remove from heat. Fluff with fork or spoon and finish with parsley and Parmesan cheese (optional.) Remove thyme sprig and enjoy. 

Roasted Grape Tomatoes: 
Medium pan on medium heat and add olive oil. When hot add tomatoes, garlic, thyme salt and pepper and oregano. Tossed until tomatoes are blistered and caramelized. Turn down to med low heat and until tomatoes start to pop. Remove from heat, remove thyme sprig. 

Cilantro Oil: 
Add all ingredients to the blender. Blend to desired consistency. Season with salt and pepper. If to think, thin with water.