Red Snapper Couscous

Cooking Light
2 servings (serving size: 2 cups fish mixture, 1 cup couscous, and 1 1/2 teaspoons cilantro)

Ingredients

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2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup julienne-cut red bell pepper
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
1 cup cubed red potato
1 cup canned vegetable broth
1 tablespoon tomato paste
1 cup frozen artichoke hearts
1/2 pound red snapper fillet, cut into bite-size pieces
2 cups hot cooked couscous
1 tablespoon chopped fresh cilantro

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; saute 3 minutes. Add salt, cumin, cinnamon, paprika, and pepper; saute 30 seconds. Add potato, broth, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 10 minutes. 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.

Created date

October 2003

Nutritional Information

Calories 581
Caloriesfromfat 13 %
Fat 8.3 g
Satfat 1.1 g
Monofat 3.7 g
Polyfat 1.3 g
Protein 39.8 g
Carbohydrate 90.3 g
Fiber 6.9 g
Cholesterol 42 mg
Iron 4.2 mg
Sodium 944 mg
Calcium 89 mg