Creole Periwinkle over Couscous

Creole-inspired comfort food: tender periwinkle paired with cucumber and endive and couscous, finished with dill and a hit of za'atar and mustard seed. 1. Pat the periwinkle dry and season with sea salt, za'atar and mustard seed. 2. Heat chicken fat (schmaltz) in a heavy pan and pan-fry the periwinkle until it develops a deep golden crust, about 17 minutes. 3. Add cucumber and endive to the pan and cook until just tender, stirring in dill for fragrance. 4. Cook the couscous separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of honey mustard before serving hot.