Tunisian Fish with Couscous
Makes 6 servings
|1/4||cup olive oil|
|2||cups chopped onions|
|8||cloves garlic, minced|
|2||tablespoons no-salt-added tomato paste|
|1||tablespoon ground cumin|
|1/2||teaspoon ground cinnamon|
|8||cups canned fat-free reduced-sodium chicken broth, divided|
|1-1/2||pounds small potatoes, quartered|
|5||medium carrots, peeled and cut into 2X1/4-inch strips|
|1||large red bell pepper, seeded and cut into 1/2-inch strips|
|1||can (about 15 ounces) chickpeas, rinsed and drained|
|6||grouper fillets (about 5 ounces each)|
|2||cups uncooked whole wheat or regular couscous|
- Heat oil in large saucepan over medium heat; add onions and garlic. Cook and stir 3 minutes or until onions are tender. Stir in tomato paste, cumin, paprika and cinnamon. Cook 1 minute, stirring constantly.
- Add 5 cups chicken broth to onion mixture. Increase heat to high. Bring mixture to a boil. Reduce heat to low; simmer, covered, 10 minutes. Add potatoes and salt to broth; simmer, covered, 10 minutes. Add carrots, bell pepper and chickpeas to broth; simmer, covered, 5 minutes.
- Rinse fish fillets; pat dry with paper towels. Cut into 2X1-inch strips. Add fish to broth; simmer, covered, 5 to 7 minutes until fish flakes easily when tested with fork.
- Bring remaining 3 cups broth to a boil in medium saucepan over medium-high heat. Stir in couscous. Remove from heat. Cover; let stand 5 minutes or until liquid is absorbed. Fluff with fork.
- Spoon couscous into shallow soup plates. Top with fish and vegetables.
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