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Moroccan Catfish Couscous




Source of Recipe


Norma Kisker


List of Ingredients




1/4 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, mince
2 medium carrots, sliced on the diagonal
1 small red bell pepper, cut into strips
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 cups water
1 3/4 cups chicken stock or canned broth
4 U.S. farm-raised catfish fillets, cut into 2-inch strips
1 cup canned chickpeas, drained
1 medium zucchini, cut in half lengthwise, then into 1-inch strips
1 cup uncooked couscous or rice


Recipe



1. Preheat the oven to 350 degrees F.

2. Place almonds on a baking sheet and toast in the oven for 8 to10 minutes or until golden brown. Set aside.

3. Heat olive oil in a large skillet over medium heat. Add onion and saut� about 5 minutes or until softened. Add garlic, carrots, bell pepper, coriander, cayenne pepper, water and chicken stock. Bring to a boil and cook for 5 minutes. Add catfish fillet strips, chickpeas and zucchini and simmer for 12 to 15 minutes or until fish flakes easily when tested with a fork.

4. Prepare couscous or rice according to package directions. Mound the prepared couscous or rice on a large serving platter making a well in the center. Fill the well with the catfish and vegetables, reserving some of the cooking broth for serving. Sprinkle toasted almonds over the top. Serve with the remaining cooking broth spooned over individual servings.