Chile-Spiced Red Snapper and Couscous Stew (3)

By Realtychick

Ingredients

• 1 spray(s) cooking spray
• 1/2 small onion(s), chopped
• 1/8 cup(s) sweet red pepper(s), chopped
• 1 average jalapeno pepper(s), red, or other hot chile, cored, seeded and minced (do not touch seeds with bare hands)
• 1/2 pound(s) snapper fillet(s), or cod fillet, skinned, cut into bite-size pieces
• 1 medium tomato(es), cored and chopped
• 1/8 tsp dried thyme, crushed
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1/2 cup(s) fat-free chicken broth
• 1/4 cup(s) cooked couscous, pearl-variety
• 1 Tbsp chives, fresh, minced
• 1 tsp fresh lemon juice

Details

Servings 2

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. Yields about 1 1/4 cup per serving.


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.