Name: Moroccan Fish, Carrot, Zucchini & Bell Pepper Skillet with Couscous
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1420 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans diced tomatoes; 6 cloves garlic; 1 lemon; 3 red bell peppers; 1.02 kg tilapia fillet; 6 tbsp tomato paste; 3 cups whole wheat couscous; 1 ½ medium yellow onions; 3 medium zucchini squash; all-purpose flour; black pepper; brown sugar; chili powder; crushed red pepper; cumin, ground; extra virgin olive oil; paprika; salt; turmeric, ground

Moroccan Fish, Carrot, Zucchini & Bell Pepper Skillet with CouscousMoroccan Fish, Carrot, Zucchini & Bell Pepper Skillet with Couscous — a 45-minute dinner recipe with 22 ingredients, serving 6.Ingredients

3 medium carrots

1420 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans diced tomatoes

6 cloves garlic

1 lemon

3 red bell peppers

1.02 kg tilapia fillet

6 tbsp tomato paste

3 cups whole wheat couscous

1 ½ medium yellow onions

3 medium zucchini squash

all-purpose flour

black pepper

brown sugar

chili powder

crushed red pepper

cumin, ground

extra virgin olive oil

paprika

salt

turmeric, ground

Instructions

In a large pot, bring broth to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes. Uncover couscous and fluff with a fork.

Meanwhile, wash and dry the fresh produce.

Seed and slice bell peppers into thin strips. Peel, halve, and thinly slice onions. Peel and thinly slice garlic.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the bell pepper, onion, and garlic; cook, stirring occasionally, until softened, about 7 minutes.

Meanwhile, peel and thinly slice carrots. Trim and thinly slice zucchini. Add both to the pot along with the spices. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in the tomatoes, broth, tomato paste, and sugar. Increase temperature to high and bring to a boil; then reduce heat to medium-low and let simmer, stirring occasionally, until vegetables are soft and the sauce has thickened, 6-8 minutes. Remove from heat.

Meanwhile, preheat a large skillet over medium-high heat.

Pat the fish dry with paper towels and place on a plate. Season with salt and pepper on both sides.

Sprinkle flour over both sides of each fillet and press gently to adhere.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add fish to the skillet and cook until opaque and cooked through, 3-4 minutes per side. Remove to a plate and cover with foil.

Shave cilantro leaves off the stems; discard the stems and mince the leaves. Add half of the cilantro to the pot and stir to combine (reserve the rest for garnish).

Cut the lemon into wedges.

To serve, divide couscous, vegetable sauté, and fish between plates, spooning some of the tomato sauce mixture over the fish. Garnish with cilantro and lemon wedges. Enjoy!

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