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Red Snapper on Couscous with Peas

Combining the taste of North Africa and the flavor of India, this entrée is easy to make and delicious. Dusted with paprika and steamed on top of the tiny grains of semolina pasta, the red snapper turns out moist, tender and very flavorful.

Ingredients:

  • 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

Directions:

In a large nonstick fry pan over medium-high heat, warm the orange juice. Add the onion and sauté until wilted, 3 to 5 minutes. Stir in the peas, salt, cumin and curry powder and sauté for 1 minute.

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.
Serves 6.
Adapted from The Mayo Clinic Williams-Sonoma Cookbook, by John Phillip Carroll (Time-Life Books, 1998).