Chile-Spiced Red Snapper Couscous Stew

By á-174942

Ingredients

• 1 serving cooking spray (5 one-second sprays per serving)
• 1 small onion chopped
• 1/4 cup sweet red pepper chopped
• 1 average red jalapeño pepper or other hot chile cored, seeded, and minced (do not touch seeds with bare hands)
• 1 pound snapper or cod fillets skinned, and cut into bite-size pieces
• 2 medium tomatoes cored, chopped
• 1/4 teaspoon dried thyme crushed
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly-ground black pepper
• 1 cup fat-free chicken broth
• 1/2 cup cooked pearl-variety couscous
• 1 tablespoon minced fresh chives
• 1 teaspoon fresh lemon juice

Details

Servings 4

Preparation

Step 1

Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.

Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.

Stir in couscous, chives and lemon juice; heat through.

Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.

This recipe yields 4 servings; about 1 1/4 cup per serving.

Points® Value: 3