Preheat oven to 425 degrees F.
Rinse couscous in fine mesh strainer, under cold
water, lay out on parchment lined baking sheet and
sprinkle with pinch of salt. Set aside. Cut parchment
paper into 15 by 48-inch sheet. Fold in 1/2 and lay on
baking/cookie sheet. Unfold and lay snapper diagonally
on sheet pan on top of 1 layer of parchment. Salt and
pepper fish, inside and out. Place herbs inside cavity
of fish along with 1/2 of lemon, and 1/2 of red onion.
Arrange couscous next to fish on all sides. Put garlic,
and remaining lemon and red onion on fish and lay
tomatoes and artichoke hearts around outside of
couscous, creating somewhat of a wall. Pour wine over
fish and dot with butter. Fold over edges of parchment
paper, stapling if necessary, to create and almost
airtight seal. Bake in oven for 30 minutes. Carefully
open and serve (be aware of bones in the fish).