Recipe - Fish Couscous

4 tablespoon Olive oil
1 tablespoon Sweet paprika
2 teaspoon Each: ground cumin; ground
turmeric
1 teaspoon Freshly ground black pepper
8 cup Chicken broth or fish stock
20 Sprigs each; tied with
string: fresh parsley,
cilantro
6 md Tomatoes; peeled, seeded,
coarsely chopped
4 lg Carrots; peeled, cut into
sticks
2 lg Turnips; peeled, cut into 4
to 6 wedges
6 md Zucchini; cut into sticks
2 Red bell peppers; cored,
seeded, cut into strips
2 Garlic cloves; cut or sliced up
3 pound Sea bass or red snapper
fillets
2 cup Instant couscous
Harissa hot sauce; optional,
see note

Chicago Tribune

Preparation time: 35 minutes Cooking time: 3044 minutes Yield: 8 servings

From "Come With Me to the Kasbah: A Cook's Tour of Morocco," by Kitty
Morse.

1. Heat 2 tablespoons of the olive oil over medium heat in large pot. Add
paprika, cumin, turmeric and pepper. Cook, stirring, until spices are
heated, 1 to 2 minutes. 2. Add broth, parsley, cilantro, tomatoes, carrots
and turnips. Cover and heat to boil on mediumhigh heat. Cook until carrots
are tendercrisp, about 15 to 20 minutes. Add zucchini and peppers; cook
until tender, 8 to 10 minutes. 3. Heat oven to 200 degrees. Transfer
vegetables to an ovenproof dish with slotted spoon, and keep warm,
covered, in oven. Discard parsley and cilantro. Keep broth simmering on
stove. 4. Cut fish into 3inch pieces. Heat remaining olive oil in medium
skillet and cook garlic on medium heat until golden. Discard garlic. Cook
fish fillets, 1 to 2 minutes on each side. 5. Add fish to broth and poach
until fish loses its translucency, 5 to 10 minutes. Transfer seafood to
ovenproof dish with slotted spoon. Cover and keep warm in oven. 6. Prepare
couscous according to package directions. To serve, mound couscous in the
center of large, shallow platter. Set carrots and zucchini sticks on top of
couscous like spokes of wheel. Set seafood and peppers around dish. Spoon
remaining vegetables on top. Ladle a little broth over couscous. Serve with
extra broth and harissa on the side. Note: Harissa is a fiery hot sauce
made with chilies, garlic, cumin, coriander and caraway. Harissa, in cans
and jars, is sold in Middle Eastern markets and some supermarkets.
Nutrition information per serving: Calories ... 535 Fat ... 16 g
Cholesterol ... 120 mg Sodium ... 940 mg Posted to TNT Prodigy's Recipe
Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997