BLACK SEA BASS WITH MOROCCAN VEGETABLES AND CHILE SAUCE Recipe

1 teaspoon olive oil

1 cup chopped leeks (or onions)

3 cloves garlic, chopped

2 teaspoons chopped fresh oregano

2 teaspoons curry powder

1 teaspoon allspice

1/8 teaspoon freshly ground black pepper

2 cups chopped fresh tomato

1 green bell pepper, cored, seeded and thinly sliced (large)

2 stalks celery, thinly sliced

2 tablespoons low-sodium soy sauce

FISH

2 carrots, peeled and thinly sliced (large)

1 cup cauliflower florets

1 cup broccoli florets

1/2 cup low-sodium, fat-free vegetable stock

4 cups fresh spinach

2 zucchini, cut into 1/4 inch chunks (large)

4 fillets black sea bass (6 ounces each)

1 cup couscous

2 teaspoons pine nuts

1/4 cup fresh dill, chopped

1/4 cup crumbled feta