Red Snapper on Couscous With Peas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the Mayo Clinic Williams-Sonoma Cookbook. Ingredients:
1/4 cup orange juice |
1 small onion, chopped |
1 1/2 cups frozen peas |
1/4 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon curry powder |
2 1/4 cups water |
1 1/2 cups couscous |
8 ounces canned chick-peas, drained and rinsed (garbanzo beans) |
2 tablespoons lemon juice |
6 (5 ounce) red snapper fillets |
1/2 teaspoon paprika |
Directions:
1. In a large frying pan heat the OJ over medium heat.
2. Add onion and saute until wilted ( 3 - 5 minutes).
3. Stir in peas, salt, cumin and curry powder and saute for 1 minute.
4. Add water and bring to a boil.
5. Stir in couscous, chickpeas, and lemon juice.
6. Reduce heat to low.
7. Arrange a single layer of the fish fillets on top of the couscous and dust with paprika.
8. Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).
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