Red Snapper Couscous

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/2 cup julienne-cut red bell pepper
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika
• 1/8 teaspoon ground red pepper
• 1 cup cubed red potato
• 1 cup canned vegetable broth
• 1 tablespoon tomato paste
• 1 cup frozen artichoke hearts
• 1/2 pound red snapper fillet, cut into bite-size pieces
• 2 cups hot cooked couscous
• 1 tablespoon chopped fresh cilantro

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; saute 3 minutes. Add salt, cumin, cinnamon, paprika, and pepper; saute 30 seconds. Add potato, broth, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add artichoke hearts and fish; cover and cook 10 minutes or until fish flakes easily when tested with a fork, stirring occasionally. Spoon fish mixture over couscous, and sprinkle with cilantro.

olive oil, onion, juliennecut red bell pepper, garlic, salt, ground cumin, ground cinnamon, paprika, ground red pepper, cubed red potato, vegetable broth, tomato paste, frozen artichoke, red snapper, couscous, fresh cilantro

Taken from www.myrecipes.com/recipe/red-snapper-couscous (may not work)