Fish Couscous Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Olive oil,
2 cup: Chopped onion,
8: Garlic cloves, minced
2 tbsp: Tomato paste,
1 1/2 tbsp: Hot paprika,
6 cup: Water,
2: Jalapeno chilies,
1 tsp: Salt,
2 lbs: Potatoes, peeled and cut lengthwise into 6 wedges
3: Carrots, peeled & halved lengthwise then crosswise
1 large: Red pepper, cut in strips
1 can: Garbanzo beans, (chickpeas) 15 oz. can, drained
6: Fish fillets 5 oz., (sea bass halibut or other white fish
2 cup: Couscous,
Directions:
Heat oil in a large Dutch oven over med-heat. Add onion and garlic,
saute 3 minutes. Mix in tomato paste, cumin and paprika; stir for 1
minute. Add water and jalapenos, bring to boil; reduce heat and
simmer for 15 minutes. Add 1 tsp salt and potatoes, cover and simmer
for 10 minutes. Add carrots, red pepper, and garbanzo beans; cover
and simmer for 5 minutes. Add fish, cover and simmer until all
vegetables are tender and fish is cooked through, about 7 minutes.
Season with salt & pepper. Using sloted spoon, transfer fish,
vegetables and garbanzo beans to a large shallow bowl; reserve
liquid, discard the jalapenos. Cover bowl with foil.
Place couscous in another bowl. Pour 2 1/2 cups boiling fish cooking
liquid over, cover and let stand until liquid is absorbed, about 5
minutes. Fluff with fork, season to taste with salt & pepper.
Spoon couscous around fish & vegetable in bowl. Use remaining cooking
liquid as sauce. Serve with harissa or the hot pepper paste posted in
the recipe for Ground Lamb Kebabs.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95
Source from luhu.jp
saute 3 minutes. Mix in tomato paste, cumin and paprika; stir for 1
minute. Add water and jalapenos, bring to boil; reduce heat and
simmer for 15 minutes. Add 1 tsp salt and potatoes, cover and simmer
for 10 minutes. Add carrots, red pepper, and garbanzo beans; cover
and simmer for 5 minutes. Add fish, cover and simmer until all
vegetables are tender and fish is cooked through, about 7 minutes.
Season with salt & pepper. Using sloted spoon, transfer fish,
vegetables and garbanzo beans to a large shallow bowl; reserve
liquid, discard the jalapenos. Cover bowl with foil.
Place couscous in another bowl. Pour 2 1/2 cups boiling fish cooking
liquid over, cover and let stand until liquid is absorbed, about 5
minutes. Fluff with fork, season to taste with salt & pepper.
Spoon couscous around fish & vegetable in bowl. Use remaining cooking
liquid as sauce. Serve with harissa or the hot pepper paste posted in
the recipe for Ground Lamb Kebabs.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95
Source from luhu.jp