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1
Heat olive oil in a medium saute pan over medium heat.
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2
Add vegetables and cook for 3 minutes, or until they have just sweated their moisture.
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3
Stir in curry powder and cook for 1 minute.
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4
Add wine and simmer 4 minutes.
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5
Stir in the stock and cook, for 10 minutes.
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6
Remove from heat.
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7
Cover and keep warm on back of stove.
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8
Reheat vegetable couscous.
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9
Wipe snapper fillet dry.
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10
Using a sharp knife, score the skin in a crosshatch pattern.
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11
Lightly dust with flour and season to taste with salt and pepper.
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12
Heat vegetable oil in a 12-inch saute pan over medium heat.
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13
When very hot but not smoking, add the fillet, skin-side down.
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14
Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes.
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15
Remove from heat and drain on paper towels.
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16
Return sauce to high heat.
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17
Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs.
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18
Taste and adjust seasoning with salt and pepper.
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19
Turn off heat.
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20
Place vegetable Italian couscous in shallow soup (or pasta) plate.
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21
Carefully set snapper fillet in the center of couscous.
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22
Quickly spoon broth over top and serve.
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23
Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
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24
Add chicken stock or vegetarian stock.
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25
Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.
