Ingredients
2tbspcooking oil
1onion
3garlic cloves
3cupswater
3½cupstomatoes,(one 28 oz can), canned
1½tspsalt
½tspground cumin
¼tspfresh ground black pepper
tspcayenne
½tspsaffron threads,packed
1½lbmonkfish fillets
3tbspfresh parsley,chopped
1cupcouscous
Preparation
In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.
Add enough water to the reserved tomato juice to equal 2 cups. Add this to the onion mixture along with the tomatoes, 1 teaspoon of the salt, the cumin, black pepper, and cayenne. Crumble in the saffron.
Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes. Add the monkfish.
Cook for 3 to 4 minutes until the fish is just done. Stir in 2 tablespoons of the parsley.
In a medium saucepan, bring 2 cups of water and the remaining ½ teaspoon salt to a boil. Stir in the couscous.
Cover, remove from the heat, and let sit for 5 minutes.
Mound the couscous onto plates and top with the fish and vegetables. Ladle the liquid over the top and sprinkle with the remaining 1 tablespoon parsley.
Serve warm, and enjoy!
