Red Snapper On Couscous With Peas Recipe

Name: Red Snapper On Couscous With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup orange juice; 1 small onion, chopped; 1 1/2 cups frozen peas; 1/4 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon curry powder; 2 1/4 cups water; 1 1/2 cups couscous; 8 ounces canned chick-peas, drained and rinsed (garbanzo beans); 2 tablespoons lemon juice; 6 (5 ounce) red snapper fillets; 1/2 teaspoon paprika

Servings: persons

1/4 cup orange juice
1 small onion, chopped
1 1/2 cups frozen peas
1/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon curry powder
2 1/4 cups water
1 1/2 cups couscous
8 ounces canned chick-peas, drained and rinsed (garbanzo beans)
2 tablespoons lemon juice
6 (5 ounce) red snapper fillets
1/2 teaspoon paprika

1
In a large frying pan heat the OJ over medium heat.
2
Add onion and saute until wilted ( 3 - 5 minutes).
3
Stir in peas, salt, cumin and curry powder and saute for 1 minute.
4
Add water and bring to a boil.
5
Stir in couscous, chickpeas, and lemon juice.
6
Reduce heat to low.
7
Arrange a single layer of the fish fillets on top of the couscous and dust with paprika.
8
Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).

141

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup orange juice, 1 small onion, chopped, 1 1/2 cups frozen peas, 1/4 teaspoon salt, and more.

Yes, Red Snapper On Couscous With Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper On Couscous With Peas

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