Red Snapper on Couscous with Peas
- 1/4 cup orange juice
- 1 small onion, chopped
- 1 1/2 cups frozen peas
- 1/4 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. curry powder
- 2 1/4 cups water
- 1 1/2 cups couscous
- 8 oz. canned chickpeas (garbanzo beans),
drained and rinsed
- 2 Tbs. lemon juice
- 6 red snapper fillets, each 5 oz.
- 1/2 tsp. paprika
Add the water and bring to a boil. Stir in the couscous, chickpeas and lemon juice. Reduce the heat to low.
Arrange a single layer of the fish fillets on top of the couscous and dust with the paprika. Cover and simmer until the fish is opaque throughout and the couscous has absorbed all the liquid, about 10 minutes.
To serve, divide among individual plates.