Sea-Bass Couscous

Sea-Bass Couscous
Photo by © Melanie Acevedo

Ingredients

  • ½ teaspoon ground ginger
  • ½ teaspoon ground ginger
  • ½ teaspoon fresh-ground black pepper
  • ½ teaspoon fresh-ground black pepper
  • 1 red bell pepper, cut into 3/4-inch pieces
  • 1 red bell pepper, cut into 3/4-inch pieces
  • 1 teaspoon ground coriander
  • + 27 more ingredients
    • 1 teaspoon ground coriander
    • 2 cups drained canned chickpeas, rinsed (from one 19-ounce can)
    • 2 cups drained canned chickpeas, rinsed (from one 19-ounce can)
    • 1 cup canned crushed tomatoes in thick puree
    • 1 cup canned crushed tomatoes in thick puree
    • 1 teaspoon paprika
    • 1 teaspoon paprika
    • 1 onion, cut into thin slices
    • 2 tablespoons cooking oil
    • 2 tablespoons cooking oil
    • 1 pound sea-bass fillets, skinned, cut into approximately 3/4-by-1 1/2-inch pieces
    • 1 pound sea-bass fillets, skinned, cut into approximately 3/4-by-1 1/2-inch pieces
    • 1 1/3 cups couscous
    • 1 1/3 cups couscous
    • ¾ pound sweet potatoes, peeled and cut into 1/2-inch pieces
    • 1 quart canned low-sodium chicken broth or homemade stock
    • ¼ teaspoon cayenne
    • 2 ¼ teaspoons salt
    • ¼ teaspoon cinnamon
    • 2 cups water
    • ¾ pound sweet potatoes, peeled and cut into 1/2-inch pieces
    • 1 quart canned low-sodium chicken broth or homemade stock
    • ¼ teaspoon cayenne
    • 2 ¼ teaspoons salt
    • ¼ teaspoon cinnamon
    • 2 cups water
    • 1 onion, cut into thin slices

1. 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 swe...

View full recipe at My Recipes

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