Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cooking oil

  2. 1 onion , cut into thin slices

  3. 1 red bell pepper , cut into 3/4-inch pieces

  4. 1 teaspoon(s) paprika

  5. 1 teaspoon(s) ground coriander

  6. 1/4 teaspoon(s) cayenne

  7. 1/20 teaspoon(s) ground ginger

  8. 1/4 teaspoon(s) cinnamon

  9. 1/20 teaspoon(s) fresh-ground black pepper

  10. 2 1/4 teaspoon(s) salt

  11. 1 quart(s) canned low-sodium chicken broth or homemade stock

  12. 1 cup(s) canned crushed tomatoes in thick puree

  13. 3/4 pound(s) sweet potatoes , peeled and cut into 1/2-inch pieces

  14. 2 cup(s) water

  15. 1 1/3 cup(s) couscous

  16. 2 cup(s) drained canned chickpeas , rinsed (from one 19-ounce can)

  17. 1 pound(s) sea-bass fillets , skinned, cut into approximately 3/4-by-

  18. 1 1/2-inch pieces

Instructions Jump to Ingredients ↑

  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 rosé. Look for one from Provence in southern France, or, if you like a bit of sweetness, try a white zinfandel from California.


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