Sea-Bass Couscous

Name: Sea-Bass Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters drained canned chickpeas, rinsed (from one 19-ounce can); 0 teaspoons cayenne; 946 milliliters canned low-sodium chicken broth or homemade stock; 0 teaspoons cinnamon; 2 Tbsps cooking oil; 315 milliliters couscous; 1 teaspoon ground coriander; 1 teaspoons ground ginger; 1 teaspoons fresh-ground black pepper; 1 onion, cut into thin slices; 1 teaspoon paprika; 1 red bell pepper, cut into 3/4-inch pieces; 2 teaspoons salt; 454 grams sea-bass fillets, skinned, cut into approximately 3/4-by-1 1/2-inch pieces; 340 grams sweet potatoes, peeled and cut into 1/2-inch pieces; 237 milliliters canned crushed tomatoes in thick puree; 473 milliliters water

Sea-Bass Couscous is a dairy free main course. This recipe serves 4. One portion of this dish contains around 35g of protein, 12g of fat, and a total of 576 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up water, cayenne, chicken broth, 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

In a large pot, heat the oil over moderately low heat.

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Cooking Oil

Equipment you will use

Pot

Add the onion and bell pepper and cook, stirring occasionally, until starting to soften, about 4 minutes. Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of the salt.

Ingredients you will need

Black Pepper

Bell Pepper

Coriander

Cinnamon

Ground Cayenne Pepper

Paprika

Ginger

Onion

Salt

Add the broth, tomatoes, and sweet potatoes. Simmer until the potatoes are almost tender, about 15 minutes.

Ingredients you will need

Sweet Potato

Potato

Tomato

Broth

Meanwhile, in a medium saucepan, bring the water and 3/4 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.

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Couscous

Water

Salt

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Sauce Pan

Stir the chickpeas, fish, and the remaining 1/2 teaspoon salt into the sweet-potato mixture. Simmer until the fish is just done, about 4 minutes.

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Chickpeas

Potato

Fish

Salt

Serve the fish and vegetables over the couscous. Ladle the liquid over the top.

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Vegetable

Couscous

Fish

Equipment you will use

Ladle

Fish Alternatives: Skinless red snapper, black cod, and tilefish fillets would all be good with this couscous.

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Red Snapper

Sablefish

Couscous

Fish

Wine Recommendation: The earthy but exotic flavors here invite a cold bottle of ros. Look for one from Provence in southern France, or, if you like a bit of sweetness, try a white zinfandel from California.

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White Zinfandel