Fish Couscous

Category : Fish

Yield: 6 servings

Ingredients (Help):
1/3 c Olive oil
2 c Chopped onion
8 Garlic cloves, minced
2 tb Tomato paste
1 1/2 tb Hot paprika
6 c Water
2 Jalapeno chilies
1 ts Salt
2 lb Potatoes, peeled and cut
-lengthwise into 6 wedges
3 Carrots, peeled & halved
-lengthwise then crosswise
1 lg Red pepper, cut in strips
1 cn Garbanzo beans (chickpeas)
-15 oz. can, drained
6 Fish fillets 5 oz. (sea bass
-halibut or other white fish
2 c Couscous

Heat oil in a large Dutch oven over med-heat. Add onion and garlic,
saute 3 minutes. Mix in tomato paste, cumin and paprika; stir for 1
minute. Add water and jalapenos, bring to boil; reduce heat and
simmer for 15 minutes. Add 1 tsp salt and potatoes, cover and simmer
for 10 minutes. Add carrots, red pepper, and garbanzo beans; cover
and simmer for 5 minutes. Add fish, cover and simmer until all
vegetables are tender and fish is cooked through, about 7 minutes.
Season with salt & pepper. Using sloted spoon, transfer fish,
vegetables and garbanzo beans to a large shallow bowl; reserve
liquid, discard the jalapenos. Cover bowl with foil.

Place couscous in another bowl. Pour 2 1/2 cups boiling fish cooking
liquid over, cover and let stand until liquid is absorbed, about 5
minutes. Fluff with fork, season to taste with salt & pepper.

Spoon couscous around fish & vegetable in bowl. Use remaining cooking
liquid as sauce. Serve with harissa or the hot pepper paste posted in
the recipe for Ground Lamb Kebabs.

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