Monkfish Couscous

Ingredients

• 3.5 cups canned tomatoes canned drained chopped (one 28-ounce can)
• 0.1 teaspoon cayenne 
• 2 tablespoons cooking oil 
• 1.3 cups couscous 
• 3 tablespoons parsley fresh chopped
• 3 cloves garlic chopped
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon fresh-ground pepper black
• 1.5 pounds monkfish fillet cut into 1-inch pieces
• 1  onion chopped
• 0.5 teaspoon saffron threads packed
• 1.5 teaspoons salt 
• 3 cups water 

Equipment

• sauce pan
• ladle
• pot

Directions

1. In a large pot, heat the oil over moderately low heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Add enough water to the reserved tomato juice to equal 2 cups.
4. Add this to the onion mixture along with the tomatoes, 1 teaspoon of the salt, the cumin, black pepper, and cayenne. Crumble in the saffron. Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes.
5. Add the monkfish. Cook until the fish is just done, 3 to 4 minutes. Stir in 2 tablespoons of the parsley.
6. Meanwhile, in a medium saucepan, bring 2 cups of water and the remaining 1/2 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.
7. To serve, mound the couscous onto plates and top with the fish and vegetables. Ladle the liquid over the top and sprinkle with the remaining 1 tablespoon parsley.
8. Wine Recommendation: No meek-spirited white wine for this fish! Choose a full-bodied white with earthy, as opposed to fruity, flavor. Candidates include white Rhne wines from France, southern Italian whites, such as Greco di Tufo, and even Greek whites.