
How To Make Monkfish Couscous
Flaky and tender monkfish, juicy tomatoes, and hearty seasonings make up this luscious and filling monkfish couscous! Whip up a serving in under one hour.
Serves:
Ingredients
- 2tbspcooking oil
- 1onion
- 3garlic cloves
- 3cupswater
- 3½cupstomatoes,(one 28 oz can), canned
- 1½tspsalt
- ½tspground cumin
- ÂĽtspfresh ground black pepper
- tspcayenne
- ½tspsaffron threads,packed
- 1½lbmonkfish fillets
- 3tbspfresh parsley,chopped
- 1cupcouscous
Instructions
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In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.
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Add enough water to the reserved tomato juice to equal 2 cups. Add this to the onion mixture along with the tomatoes, 1 teaspoon of the salt, the cumin, black pepper, and cayenne. Crumble in the saffron.
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Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes. Add the monkfish.
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Cook for 3 to 4 minutes until the fish is just done. Stir in 2 tablespoons of the parsley.
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In a medium saucepan, bring 2 cups of water and the remaining ½ teaspoon salt to a boil. Stir in the couscous.
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Cover, remove from the heat, and let sit for 5 minutes.
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Mound the couscous onto plates and top with the fish and vegetables. Ladle the liquid over the top and sprinkle with the remaining 1 tablespoon parsley.
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Serve warm, and enjoy!
Nutrition
- Calories:Â 395.83kcal
- Fat:Â 10.26g
- Saturated Fat:Â 1.21g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 4.97g
- Polyunsaturated Fat:Â 3.25g
- Carbohydrates:Â 42.69g
- Fiber:Â 4.48g
- Sugar:Â 4.81g
- Protein:Â 31.94g
- Cholesterol:Â 42.52mg
- Sodium:Â 924.46mg
- Calcium:Â 61.43mg
- Potassium:Â 1140.40mg
- Iron:Â 1.85mg
- Vitamin A: 87.41µg
- Vitamin C:Â 26.46mg
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