Authentic Tunisian Fish with Couscous: A Flavorful Recipe

INGREDIENTS

1/4 cup olive oil 2 cups chopped onions 8 cloves garlic, minced 2 tablespoons no-salt-added tomato paste 1 tablespoon ground cumin 1 tablespoon paprika 1/2 teaspoon ground cinnamon 8 cups canned fat-free reduced-sodium chicken broth, divided 1‑1/2 pounds small potatoes, quartered 1/2 teaspoon salt 5 medium carrots, peeled and cut into 2X1/4-inch strips 1 large red bell pepper, seeded and cut into 1/2-inch strips 1 can (about 15 ounces) chickpeas, rinsed and drained 6 grouper fillets (about 5 ounces each) 2 cups uncooked whole wheat or regular couscous

PREPARATION:

1. Heat oil in large saucepan over medium heat; add onions and garlic. Cook and stir 3 minutes or until onions are tender. Stir in tomato paste, cumin, paprika and cinnamon. Cook 1 minute, stirring constantly.
2. Add 5 cups chicken broth to onion mixture. Increase heat to high. Bring mixture to a boil. Reduce heat to low; simmer, covered, 10 minutes. Add potatoes and salt to broth; simmer, covered, 10 minutes. Add carrots, bell pepper and chickpeas to broth; simmer, covered, 5 minutes.
3. Rinse fish fillets; pat dry with paper towels. Cut into 2X1-inch strips. Add fish to broth; simmer, covered, 5 to 7 minutes until fish flakes easily when tested with fork.
4. Bring remaining 3 cups broth to a boil in medium saucepan over medium-high heat. Stir in couscous. Remove from heat. Cover; let stand 5 minutes or until liquid is absorbed. Fluff with fork.
5. Spoon couscous into shallow soup plates. Top with fish and vegetables.

This recipe appears in: European