Fish Stew With Couscous Recipe

Fish Stew With Couscous Recipe

  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (15 ounce) can chopped tomatoes
  • 1 (19 ounce) can chickpeas, drained
  • 1 cup chicken broth
  • 1/3 cup chopped pitted prunes
  • 1/4 cup pitted kalamata olives
  • 4 (4 ounce) orange roughy or halibut fillets
  • 1 (10 ounce) box couscous
  1. Coat a large nonstick skillet with cooking spray. Add the garlic, onion, cumin, and cinnamon. Coat with cooking spray and place over medium heat. Cook, stirring, for 8 minutes, or until soft.
  2. Add the tomatoes, chickpeas, broth, prunes, and olives. Cook, stirring occasionally, for 5 minutes. Push the mixture to the edges of the skillet. Add the fish. Spoon the chickpea mixture over the fish. Cover, reduce the heat to low, and cook for 10 minutes, or until the fish flakes easily.
  3. Meanwhile, cook the couscous according to package directions. Fluff with a fork. Evenly divide among 4 plates and top with the fish and chickpea mixture.
Recipe of the Day|