Red Snapper Couscous
Ingredients
- 2 teaspoons olive oil ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup julienne-cut red bell pepper ⓘ
- 1 garlic clove, minced
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika ⓘ
- 1/8 teaspoon ground red pepper ⓘ
- 1 cup cubed red potato ⓘ
- 1 cup canned vegetable broth ⓘ
- 1 tablespoon tomato paste ⓘ
- 1 cup frozen artichoke hearts ⓘ
- 1/2 pound red snapper fillet, cut into bite-size pieces ⓘ
- 2 cups hot cooked couscous ⓘ
- 1 tablespoon chopped fresh cilantro ⓘ
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; saute 3 minutes. Add salt, cumin, cinnamon, paprika, and pepper; saute 30 seconds. Add potato, broth, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add artichoke hearts and fish; cover and cook 10 minutes or until fish flakes easily when tested with a fork, stirring occasionally. Spoon fish mixture over couscous, and sprinkle with cilantro.
Nutrition & Diet Analysis (per serving)
751
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).