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Source: Food and Wine Quick from Scratch

Sea-Bass Couscous
This satisfying melange of fish and vegetables is ladled over a mound of steaming couscous to make a complete meal in one dish.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 23 minutes
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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 pepper
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
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 canned chickpeas, drained, rinsed (from one 19-ounce can)
1 pound sea bass fillets, skinned, cut into approximately 3/4-by-1 1/2 -inch pieces




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.


Wine Recommendation: The earthy but exotic flavors here invite a cold bottle of rose. Look for one from Provence in southern France, or, if you like a bit of sweetness, try a white zinfandel from California.


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