A seasonal dish, light and hearty, sustaining and protein and high-in-color, full of flavors. All-in-one. I confess that I have a weakness for this kind of dish, spicy and so easy to pretend to serve!
1 1 / 2 lb Monkfish
cubed 1 / 3 cup olive oil
1 onion, chopped finely
1 red pepper, seeded and diced 1 tablespoon
teaspoon ground cumin
1 / 2 c. Tea
paprika 1 / 2 c. teaspoon ground turmeric
1 zucchini, diced 2 cloves garlic
, finely chopped 2 tablespoons
tablespoons tomato paste 2 tablespoons
tablespoon lemon juice 1 tbsp
Tea
harissa sauce 1 can 19 ounces chickpeas,
rinsed and drained 2 cups chicken broth
1 / 4 cup currants 2 cups couscous
3 / 4 cup parsley, chopped Salt and pepper
In a pot or wok, brown the half the fish in half the oil. Add salt and pepper. Repeat with remaining fish. Set aside on a plate.
In the same pan, soften the onion and bell pepper with the spices in the remaining oil. Add zucchini, garlic, tomato paste, lemon juice and harissa sauce. Continue cooking about 2 minutes, stirring. Add chickpeas, broth and raisins. Bring to a boil and simmer about 2 minutes. Add the couscous, fish and mix well. Cover and remove from heat. Let stand for 5 minutes. Adjust seasoning. Serve in a large serving platter. Sprinkle with parsley and serve with lemon wedges.
Next time I will serve in the tajine preheated oven.
Source: Ricardo , vol.6, No. 5, p. 102
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