Sea-Bass Couscous Recipe

Name: Sea-Bass Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1 onion, cut into thin slices; 1 red bell pepper, cut into 3/4-inch pieces; 1 teaspoon paprika; 1 teaspoon ground coriander; 1/4 teaspoon cayenne; 1/2 teaspoon ground ginger; 1/4 teaspoon cinnamon; 1/2 teaspoon fresh-ground black pepper; 2 1/4 teaspoons salt; 1 quart canned low-sodium chicken broth or homemade stock; 1 cup canned crushed tomatoes in thick puree; 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces; 2 cups water; 1 1/3 cups couscous; 2 cups drained canned chickpeas, rinsed (from one 19-ounce can); 1 pound sea-bass fillets, skinned, cut into approximately 3/4-by-1 1/2-inch pieces

Servings: persons

2 tablespoons cooking oil
1 onion, cut into thin slices
1 red bell pepper, cut into 3/4-inch pieces
1 teaspoon paprika
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon fresh-ground black pepper
2 1/4 teaspoons salt
1 quart canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces
2 cups water
1 1/3 cups couscous
2 cups drained canned chickpeas, rinsed (from one 19-ounce can)
1 pound sea-bass fillets, skinned, cut into approximately 3/4-by-1 1/2-inch pieces

1
In a large pot, heat the oil over moderately low heat. Add the onion and bell pepper and cook, stirring occasionally, until starting to soften, about 4 minutes. Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of the salt. Add the broth, tomatoes, and sweet potatoes. Simmer until the potatoes are almost tender, about 15 minutes.
2
Meanwhile, in a medium saucepan, bring the water and 3/4 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.
3
Stir the chickpeas, fish, and the remaining 1/2 teaspoon salt into the sweet-potato mixture. Simmer until the fish is just done, about 4 minutes. Serve the fish and vegetables over the couscous. Ladle the liquid over the top.
4
Fish Alternatives: Skinless red snapper, black cod, and tilefish fillets would all be good with this couscous.
5
Wine Recommendation: The earthy but exotic flavors here invite a cold bottle of rose. Look for one from Provence in southern France, or, if you like a bit of sweetness, try a white zinfandel from California.

378

kcal

Calories

Fat

Carbs

Protein

Fat 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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons cooking oil, 1 onion, cut into thin slices, 1 red bell pepper, cut into 3/4-inch pieces, 1 teaspoon paprika, and more.

Yes, Sea-Bass Couscous falls under the Soups & Stews 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.

Sea-Bass Couscous

How did you like this recipe?

Frequently Asked Questions