Notes: Preserved lemon is a salty, tangy condiment available in some well-stocked supermarkets and in stores that carry Middle Eastern ingredients. If you can't find it, substitute 1 tablespoon grated lemon peel and an extra 1/4 teaspoon salt.
1 tablespoon olive oil
1/2 cup slivered onion (about 4 oz.)
1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
Pour olive oil into a 10- to 12-inch frying pan (with 2-in.-tall sides) over medium-high heat. When hot, add onion and fennel and stir often until limp, about 8 minutes.
Stir in tomatoes, garbanzos, preserved lemon, olives, cumin, turmeric, paprika, salt, and pepper. Bring to a simmer. Lay fish over vegetables; cover and cook, turning fish once, until fish is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes.
Meanwhile, in a 2- to 3-quart pan over high heat, bring 2 cups water to a boil. Stir in couscous, cover pan, and remove from heat. Let stand until water is absorbed and couscous is tender to bite, about 5 minutes.
Fluff couscous with a fork and divide among four wide bowls. Spoon fish and vegetables over couscous. Sprinkle with parsley.
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