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Ingredients
- 1 cup uncooked couscous
- 3 T olive oil, divided
- 3 T fresh lemon juice, divided
- 3/4 t sea salt, divided
- 1/4 t fresh ground black pepper, divided
- 1 cup boiling water
- 2 6oz skinless fish fillets
- 3/4 lb peeled, deveined large shrimp
- 1 t cumin seeds
- 3/4 t cinnamon
- 2 garlic cloves, thinly sliced
- 1 fresh hot red chile, thinly sliced
- 1/2 cup clam juice
- 1 14.5ox can diced tomatoes, drained
- 1/2 cup frozen green peas, thawed
- Fresh basil leaves (optional)
Details
Preparation
Step 1
1. Place couscous in med bowl. Add 1T olive oil, 2T lemon juice, 1/4t salt, 1/8t pepper. Pour 1 cup water over couscous. Cover and let stand 10 minutes. Fluff with fork.
2. Sprinkle 1/4t salt and remaining 1/8t pepper over fish fillets. Toss shrimp in remaining 1/4t salt.
3. Heat large, nonstick skillet over medium high heaet. Add remaining 2T olive oil, swirling to coat. Add cumin seeds, cinnamon, garlic, and chile; stir to coat. Top with fish; scatter shrimp over fish. Add clam juice, tomoatoes, and remaining 1T of lemon juice; bring to a boil. Cover and simmer 8 minutes. Add peas; cover and simmer 2 or until fish and shrimp are done. Serve with couscous and garnish with basil if desired.
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