Recipe: Red Snapper on Couscous with Peas

RED SNAPPER ON COUSCOUS WITH PEAS

"Combining the taste of North Africa and the flavor of India, this entree is easy to make and delicious. dusted with paprika and steamed on top of the tiny grains semolina pasta, the red snapper turns out moist tender, and very flavorful."

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
1 (8 oz.) can chickpeas, drained and rinsed
2 tablespoons lemon juice
6 red snapper fillets (5 oz. each)
1/2 teaspoon paprika

In a large nonstick frying pan over medium-high heat, heat the orange juice. Add the onion and saute until wilted, 3-5 minutes.

Stir in the peas, salt, cumin, and curry powder and saute for 1 minute.

Add the water and bring to a boil Stir in the couscous, chickpeas, and lemon juice. Reduce heat to low.

Arrange a single layer of the fish fillets on top of the couscous and dust with the paprika. Cover and simmer until the fish is opaque throughout and the couscous has absorbed all the liquid, about 10 minutes.

To serve, divide among individual plates.

Servings: 6
Source: Mayo Clinic Williams-Sonoma Cookbook