Arabic Couscous With Fried Fish

• In a glass bowl mix thoroughly and combine with fish the next 7 ingredients:
• 1/2 cup organic extra virgin olive oil
• 1/4 cup finely chopped fresh parsley, preferable Italian
• 4 cloves garlic, finely chopped
• A1/4 cup finely chopped fresh cilantro
• 1 tablespoon Hungarian sweet paprika
• 2 teaspoons ground turmeric
• 1/8 teaspoon crushed saffron threads
• 4 6-ounce fish fillets (such as halibut, cod, or monk fish)
• 1 1/2 pounds plum tomatoes, cut in eighths
• 1 large onion, diced
• 1 teaspoon salt, plus more for fish
• freshly ground black pepper
• 1 15 A1/2 ounce can green olives
• 2 cups roasted, pureed plum tomatoes (more if more than 4 diners)
• 1 15 oz. can garbanzo beans (chick peas) (more if more than 4 diners)
• 6 white zucchini, cut in 2 inch chunks (or 1 A1/2 per diner)
• 4 cups reserved cooking water from steamed kabocha squash
• kabocha squash or another winter variety with orange flesh, peeled and seeded
• 4 red peppers (or 1 per diner), washed, dried and halved
• 4 green peppers (or 1 per diner), washed, dried and halved
• 8 jalapeAo peppers (or 2 per diner), washed, dried and left whole)
• 4 preserved lemons, diced (or 1 per diner), washed, dried and halved
• 2 lemons, halved
• Additional Chopped fresh Italian parsley & preserved lemons for presentation.

1. Mix the ingredients for the marinade in glass bowl with fish. Refrigerate 2 hours.
2. Steam squash in pressure cooker for 30 minutes in 4 cups water. Reserve cooking water for use in recipe. Mound the squash in a bowl and put in a warm oven.
3. Broil the peppers until blistered. When cool enough to handle, peel. Leave the stem on the jalapeAos to identify for those who do not eat spicy peppers. Put in a warm oven.
4. 10 minutes before serving prepare couscous and set aside. Fluff before serving.
5. In a heavy bottomed pot pour reserved cooking water from squash, roasted plum tomato puree, diced onion, and garbanzos. Simmer on medium heat uncovered for 10 minutes. Taste for seasoning. Add salt to taste. After 10 minutes of simmering, add chunks of white zucchini, cut up plum tomatoes, green olives, and half of the preserved lemons.
6. Take the fish from the marinade and coat with flour. (If there is reserved marinade left-over after all the fish has been floured, add it to the pot with the broth.) Heat a non-stick pan on medium high heat and spray to coat with olive oil. Add the fish to the pan. Spray the top of the fish with additional olive oil to coat. After 3 to 4 minutes turn the fish to cook the other side and cook 3 to 4 minutes or until cooked through. Transfer fish to a warm oven.
7. To serve: The couscous serves as the foundation for this dish so be generous with each serving. Make sure to get an equal portion of zucchini, olives, garbanzos, and tomato, serving with some of the broth from the pot over the couscous. Decoratively place red, green and jalapeAo peppers and a generous scoop of winter squash in another area of the plate. Place a portion of fish somewhere in the center. Squeeze fresh lemon juice over the fish. Finish off the plating with a garnish of additional parsley and preserved lemons.

combine, olive oil, fresh parsley, garlic, fresh cilantro, sweet paprika, ground turmeric, saffron threads, fish, tomatoes, onion, salt, freshly ground black pepper, green olives, tomatoes, garbanzo beans, white zucchini, reserved cooking water, kabocha squash, red peppers, green peppers, peppers, preserved lemons, lemons, fresh italian parsley

Taken from www.epicurious.com/recipes/member/views/arabic-couscous-with-fried-fish-53054491 (may not work)