2 cups chickpeas canned rinsed drained (from one 19-ounce can)
0.3 teaspoon cayenne
1 quart chicken broth low-sodium homemade canned
0.3 teaspoon cinnamon
2 tablespoons cooking oil
1.3 cups couscous
1 teaspoon ground coriander
0.5 teaspoon ground ginger
0.5 teaspoon fresh-ground pepper black
1 onion cut into thin slices
1 teaspoon paprika
1 bell pepper red cut into 3/4-inch pieces
2.3 teaspoons salt
1 pound sea-bass fillets cut into approximately 3/4-by-1 1/2-inch pieces
0.8 pound sweet potatoes peeled cut into 1/2-inch pieces
1 cup tomatoes in purée thick canned crushed
2 cups water
Equipment
sauce pan
ladle
pot
Directions
In a large pot, heat the oil over moderately low heat.
Add the onion and bell pepper and cook, stirring occasionally, until starting to soften, about 4 minutes. Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of the salt.
Add the broth, tomatoes, and sweet potatoes. Simmer until the potatoes are almost tender, about 15 minutes.
Meanwhile, in a medium saucepan, bring the water and 3/4 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.
Stir the chickpeas, fish, and the remaining 1/2 teaspoon salt into the sweet-potato mixture. Simmer until the fish is just done, about 4 minutes.
Serve the fish and vegetables over the couscous. Ladle the liquid over the top.
Fish Alternatives: Skinless red snapper, black cod, and tilefish fillets would all be good with this couscous.
Wine Recommendation: The earthy but exotic flavors here invite a cold bottle of ros. Look for one from Provence in southern France, or, if you like a bit of sweetness, try a white zinfandel from California.
