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Categories:
cooking oil onion red bell pepper paprika ground coriander cayenne ground ginger cinnamon fresh ground black pepper salt chicken broth tomatoes sweet potatoes water couscous chickpeas bass
Viewed: 36 - Published at: 9 years agoIngredients
- 2 tablespoons cooking oil
- 1 onion, cut into thin slices
- 1 red bell pepper, cut into 3/4-inch pieces
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/2 teaspoon fresh-ground black pepper
- 2 1/4 teaspoons salt
- 1 quart canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 cups water
- 1 1/3 cups couscous
- 2 cups drained canned chickpeas, rinsed (from one 19-ounce can)
- 1 pound sea-bass fillets, skinned, cut into approximately 3/4-by-1 1/2-inch pieces
Method
- In a large pot, heat the oil over moderately low heat.
- Add the onion and bell pepper and cook, stirring occasionally, until starting to soften, about 4 minutes.
- Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of the salt.
- Add the broth, tomatoes, and sweet potatoes.
- Simmer until the potatoes are almost tender, about 15 minutes.
- Meanwhile, in a medium saucepan, bring the water and 3/4 teaspoon of the salt to a boil.
- Stir in the couscous.
- Cover, remove from the heat, and let sit for 5 minutes.
- Stir the chickpeas, fish, and the remaining 1/2 teaspoon salt into the sweet-potato mixture.
- Simmer until the fish is just done, about 4 minutes.
- Serve the fish and vegetables over the couscous.
- Ladle the liquid over the top.
