Red Snapper Couscous

Ingredients

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

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion, bell pepper, and garlic; saute 3 minutes.
3. Add salt, cumin, cinnamon, paprika, and pepper; saute 30 seconds.
4. Add potato, broth, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
5. 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.