Moroccan Stewed Fish with Couscous

By LaLaCooks

You can make this recipe using any white fish or salmon fillets. It's incredibly quick to cook and a really good things to give kids for dinner. I like to use a mixture of beans and peas, but if you find it easier to use just one of those, that's fine it will still be beautiful. JOliver

Adapted from Jamie's Food Revolution

Ingredients

• 1 cup uncooked couscous
• 3 TBSP olive oil (divided - 1 TBSP and 2 TBSP)
• 3 TBSP fresh lemon juice (divided - 1 TBSP and 2 TBSP)
• 3/4 tsp fine sea salt (divided - 1/4 tsp and 1/4 tsp and 1/4 tsp)
• 1/4 tsp freshly ground black pepper (divided - 1/8 tsp and 1/8 tsp)
• 1 cup boiling water
• 2 (6-ounce) skinless halibut fillets, each cut in half
• 3/4 lb. peeled and deveined large shrimp
• 1 tsp cumin seeds
• 3/4 tsp ground cinnamon
• 2 garlic cloves, thinly sliced
• 1 fresh hot red chili, thinly sliced
• 1/2 cup clam juice
• 1 (14.5 oz.) can diced tomatoes, drained
• 1/2 cup frozen green peas, thawed
• fresh basil leaves (optional)

Preparation

Step 1

1. Place couscous in a medium bowl. Add 1 TBSP oil, 2 TBSP lemon juice, tsp salt, and 1/8 tsp pepper. Pour 1 cup boiling water over couscous. Cover and let stand 10 minutes. Fluff with fork.

2. Sprinkle tsp salt and remaining 1/8 tsp pepper evenly over fish. Toss shrimp with remaining tsp salt.

3. Heat a large nonstick skillet over medium-high heat. Add remaining 2 TBSP oil, swirling to coat. Add cumin seeds, cinnamon, garlic and chili; stir to coat. Top with fish; scatter shrimp over fish. Add clam juice, tomatoes, and remaining 1 TBSP lemon juice; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add peas; cover and simmer 2 minutes or until fish and shrimp are done. Serve with couscous; garnish with basil, if desired.

Yield 4 servings (serving size: halibut fillet, about 4 shrimp, cup tomato mixture, and cup couscous).

Calories 475; Fat 14.6; Protein 42.2; Carb 43.2; Fiber 4.6g;