How To Make Sea-Bass Couscous
This sea-bass couscous is simmered in a flavorful sauce made with tomatoes, sweet potatoes, and a mix of spices for a delicious dish great for weeknights.
- 2tbspcooking oil
- 1red bell pepper
- 1tspground coriander
- ½tspground ginger
- ½tspfresh-ground black pepper
- 1qtcanned low-sodium chicken broth,or homemade stock
- 1cupcanned crushed tomatoes in thick puree
- ¾lbsweet potatoes
- 2cupscanned chickpeas,drained
- 1lbsea-bass fillets
In a large pot, heat the oil over moderately low heat. Add the onion and bell pepper and cook for about 4 minutes, stirring occasionally, until starting to soften.
Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of salt. Add the broth, tomatoes, and sweet potatoes
Simmer for about 15 minutes until the potatoes are almost tender.
Meanwhile, in a medium saucepan, bring the water and ¾ 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 ½ teaspoon salt into the sweet-potato mixture Simmer for about 4 minutes until the fish is just done.
Serve the fish and vegetables over the couscous. Ladle the liquid over the top.
- Fish Alternatives: Skinless red snapper, black cod and tilefish fillets would all be good with this couscous.
- Calories: 598.11kcal
- Fat: 13.85g
- Saturated Fat: 1.91g
- Trans Fat: 0.03g
- Monounsaturated Fat: 6.25g
- Polyunsaturated Fat: 4.46g
- Carbohydrates: 79.94g
- Fiber: 12.93g
- Sugar: 9.19g
- Protein: 40.30g
- Cholesterol: 46.49mg
- Sodium: 1962.34mg
- Calcium: 141.20mg
- Potassium: 1343.41mg
- Iron: 4.58mg
- Vitamin A: 726.35µg
- Vitamin C: 48.22mg
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