2 servings (serving size: 2 cups fish mixture, 1 cup couscous, and 1 1/2 teaspoons cilantro)
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
How to Make It
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.
This was a surprisingly good find, and perfect for a cold winter evening. I enjoyed the combination of vegetables and the interesting spice blend with the red snapper.
I made a couple of changes. I discovered while I was making it that I was somehow out of tomato paste. I also used 3 cups of couscous and it served 4. The recipe as printed would have given huge portions for 2 people. Serving 4 still provided plenty of food per person.
I'll definitely be trying it again with the tomato paste, although it was very tasty even without it.
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