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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
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