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	tablespoon paprika
1/2	teaspoon ground cinnamon
8	cups canned fat-free reduced-sodium chicken broth, divided
1-1/2	pounds small potatoes, quartered
1/2	teaspoon salt
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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