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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A modified version of a delicious recipe seen on CookThink and definitely on my to-make list! Ingredients:
1 1/2 tbsp cumin |
1 tsp ground coriander |
2 tsp sweet paprika |
1/2 teaspoon pepper |
1 lemon, juiced and zested |
2 tablespoons olive oil |
1/2 pound cod, cut in 2 pieces |
1/2 cup whole-wheat couscous |
1 cup water |
1 medium red pepper, chopped |
1 medium white onion, chopped |
1 medium carrot, chopped |
1 jalapeno, seeded and diced |
4 cups water |
1/2 cup tomato paste |
Directions:
1. Combine 2 teaspoons of the cumin with the coriander, paprika, pepper, lemon juice, zest and 1 1/2 tbsp water.
2. Toss fish with the marinade. Refrigerate 1 hour.
3. Put the couscous in a large heatproof bowl, and bring 2 cups of water to a boil.
4. When the water boils, pour it over the couscous and cover the bowl tightly with plastic wrap. Let the couscous sit 10 minutes.
5. Over medium heat in a large pot, stir in all of the vegetables, the remaining cumin and a sprinkling of salt and pepper with 1/4 cup of water.
6. Cook, stirring often, until the vegetables are soft, 5-7 minutes.
7. Add the stock and tomato paste.
8. Bring the stew to a boil, then reduce the heat and simmer gently for 25 minutes.
9. Add the fish and simmer the stew until the fish is just cooked through, another 10-15 minutes.
10. To serve, add some couscous to each bowl and top with the stew.
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