Fish Stew with Couscous

 

2

cloves garlic, finely chopped

1

medium onion, halved and thinly sliced

1

teaspoon ground cumin

1/4

teaspoon ground cinnamon

1

can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1

can (19 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

1

cup Progresso® chicken broth (from 32-oz carton)

1/3

cup pitted prunes, chopped

1/4

cup kalamata olives, pitted and halved

4

orange roughy or halibut fillets (4 oz each)

1

box (10 oz) couscous

• 1 Coat large skillet with cooking spray. Add garlic, onion, cumin and cinnamon. Coat lightly with cooking spray; place over medium heat. Cook and stir 8 minutes or until onion is softened.
• 2 Add tomatoes, chickpeas, broth, prunes and olives. Cook, stirring occasionally, 5 minutes. Push mixture to the edge of skillet. Add fish. Spoon chick pea mixture over fish. Reduce heat. Cover and simmer 10 minutes or until fish flakes easily with fork.
• 3 Meanwhile, cook couscous according to package directions. Fluff with fork. Divide couscous among 4 plates; top with fish and chick pea mixture.