Ingredients
2tbspcooking oil
1onion
1red bell pepper
1tsppaprika
1tspground coriander
¼tspcayenne
½tspground ginger
¼tspcinnamon
½tspfresh-ground black pepper
2¼tspsalt
1qtcanned low-sodium chicken broth,or homemade stock
1cupcanned crushed tomatoes in thick puree
¾lbsweet potatoes
2cupswater
1cupcouscous
2cupscanned chickpeas,drained
1lbsea-bass fillets
Preparation
In a large pot, heat the oil over moderately low heat. Add the onion and bell pepper and cook for about 4 minutes, stirring occasionally, until starting to soften.
Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of salt. Add the broth, tomatoes, and sweet potatoes
Simmer for about 15 minutes until the potatoes are almost tender.
Meanwhile, in a medium saucepan, bring the water and ¾ teaspoon of the salt to a boil. Stir in the couscous.
Cover, remove from the heat and let sit for 5 minutes.
Stir the chickpeas, fish, and the remaining ½ teaspoon salt into the sweet-potato mixture Simmer for about 4 minutes until the fish is just done.
Serve the fish and vegetables over the couscous. Ladle the liquid over the top.
