Name: Sea-Bass Couscous
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 1 onion -; 1 red bell pepper -; 1 tsp. paprika -; 1 tsp. ground coriander -; 1/4 tsp. cayenne -; 1/2 tsp. ground ginger -; 1/4 tsp. cinnamon -; 1/2 tsp. fresh-ground black pepper -; 2 1/4 tsp. salt -; 1 qt. canned low-sodium chicken broth or homemade stock -; 1 c. canned crushed tomatoes in thick puree -; 3/4 lb. sweet potatoes -; 2 c. water -; 1 c. couscous -; 2 c. drained canned chickpeas -; 1 lb. sea-bass fillets -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Sea-Bass Couscous

1. 2 tbsp. Cooking oil -

2. 1 onion -

3. 1 red bell pepper -

4. 1 tsp. paprika -

5. 1 tsp. ground coriander -

6. 1/4 tsp. cayenne -

7. 1/2 tsp. ground ginger -

8. 1/4 tsp. cinnamon -

9. 1/2 tsp. fresh-ground black pepper -

10. 2 1/4 tsp. salt -

11. 1 qt. canned low-sodium chicken broth or homemade stock -

12. 1 c. canned crushed tomatoes in thick puree -

13. 3/4 lb. sweet potatoes -

14. 2 c. water -

15. 1 c. couscous -

16. 2 c. drained canned chickpeas -

17. 1 lb. sea-bass fillets -

How to cook deliciously - Sea-Bass Couscous

1. Stage

In a large pot, heat the oil over moderately low heat. 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. Add the broth, tomatoes, and sweet potatoes. Simmer until the potatoes are almost tender, about 15 minutes.

2. Stage

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.

3. Stage

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

4. Stage

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

5. Stage

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