INGREDIENTS
2 TBSP cooking oil
1 onion, cut into thin slices
1 red bell pepper, cut into 3/4-inch pieces
1 tsp. paprika
1 tsp. ground coriander
1/4 tsp. cayenne
1/2 tsp. ground ginger
1/4 tsp. cinnamon
1/2 tsp. fresh-ground black pepper
2 1/4 tsp. salt
1 quart canned low sodium chicken broth
1 cup canned crushed tomatoes in thick puree
3/4 lb. sweet potatoes, peeled and cut into 1/2-inch pieces
2 cups water
1 1/3 cups couscous
2 cups drained canned chickpeas, rinsed
4 sea-bass fillets, skinned, cut into approximately 3/4 x 1 1/2-inch pieces
DIRECTIONS
In a large pot, heat the oil over moderately low heat.
Add the onion and bell pepper. Cook, stirring occasionally, until starting to soften, about 4 minutes.
Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper and 1 tsp. of the salt.
Add the broth, tomatoes and sweet potatoes.
Simmer until the potatoes are almost tender, about 15 minutes.
Meanwhile, in a medium saucepan, bring the water and 3/4 tsp. 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 1/2 tsp. salt into the sweet potato mixture.
Simmer until the fish is just done, about 4 minutes.
Serve the fish and vegetables over the couscous.
Ladle the liquid over the top.
