Moroccan-Style Fish

• 12 oz. fresh fillets
• 3/4 c. reduced sodium chicken broth
• 1 Tbsp. reduced sodium soy sauce
• 2 tsp. cornstarch
• 1/2 tsp. five-spice powder
• 1/4 c. mixed dried fruit bits or raisins
• 2 Tbsp. thinly sliced celery
• 1 1/3 c. boiling water
• 2/3 c. couscous
• 1 Tbsp. fresh parsley
• 1/8 tsp. salt
• nonstick spray
• 1 Tbsp. reduced-sodium soy sauce

1. Cut fish into serving size pieces.
2. For sauce, in a small saucepan, combine chicken broth, 1 tablespoon soy sauce, cornstarch and five-spice powder.
3. Stir in dried fruit bits or raisins and celery.
4. Cook and stir sauce until thickened and bubbly.
5. Cook and stir for 2 minutes more.
6. Cover the sauce to keep warm.
7. In a medium mixing bowl, combine boiling water, couscous, parsley and salt.
8. Cover; let stand for 5 minutes.

fresh fillets, chicken broth, soy sauce, cornstarch, fivespice powder, mixed dried fruit bits, celery, boiling water, couscous, fresh parsley, salt, nonstick spray, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287727 (may not work)