Red Snapper Couscous

Name: Red Snapper Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters julienne-cut red bell pepper; 473 milliliters hot cooked couscous; 1 Tbsp chopped fresh cilantro; 237 milliliters frozen artichoke hearts; 1 garlic clove, minced; 0 teaspoons ground cinnamon; 0 teaspoons ground cumin; 0 teaspoons ground red pepper; 2 teaspoons olive oil; 118 milliliters chopped onion; 0 teaspoons paprika; 237 milliliters cubed red potato; 0 teaspoons salt; 227 grams red snapper fillet, cut into bite-size pieces; 1 Tbsp tomato paste; 237 milliliters canned vegetable broth

Red Snapper Couscous is a dairy free and pescatarian main course. One portion of this dish contains roughly 32g of protein, 15g of fat, and a total of 506 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up potato, ground cumin, onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, bell pepper, and garlic; saute 3 minutes.

Ingredients you will need

Bell Pepper

Garlic

Onion

Add salt, cumin, cinnamon, paprika, and pepper; saute 30 seconds.

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Cinnamon

Paprika

Pepper

Cumin

Salt

Add potato, broth, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

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Tomato Paste

Potato

Broth

Add artichoke hearts and fish; cover and cook 10 minutes or until fish flakes easily when tested with a fork, stirring occasionally. Spoon fish mixture over couscous, and sprinkle with cilantro.

Ingredients you will need

Artichoke Hearts

Cilantro

Couscous

Fish

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

julienne-cut red bell pepper 473milliliters

hot cooked couscous 1Tbsp

chopped fresh cilantro 237milliliters

frozen artichoke hearts 1

garlic clove, minced 0teaspoons

ground cinnamon 0teaspoons

ground cumin 0teaspoons

ground red pepper 2teaspoons

olive oil 118milliliters

chopped onion 0teaspoons

paprika 237milliliters

cubed red potato 0teaspoons

salt 227grams

red snapper fillet, cut into bite-size pieces 1Tbsp

tomato paste 237milliliters

canned vegetable broth

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.