Chraime Fish with Lemon Couscous

Name: Chraime Fish with Lemon Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: Israeli
Ingredients: 1 tablespoon olive oil; 0.25 yellow onion (thinly sliced); 0.5 red bell pepper (sliced into thin strips); 2 clove garlic (minced); 0.5 jalapeño (thinly sliced (seeds removed for less heat)); 0.5 teaspoon paprika; 0.25 teaspoon ground cumin; 0.25 teaspoon chili powder; 15 ounce crushed tomatoes (can); 0.25 cup water; 0.5 teaspoon sugar; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 4 ounce cod fillet; 1 tablespoon fresh cilantro (chopped); 0.25 cup dry couscous; 0.25 cup boiling water (or chicken broth); 1 teaspoon olive oil; 1 teaspoon lemon juice; 0.25 pound fresh green beans (trimmed)

Flaky white fish simmered in a rich, spicy Moroccan-Israeli tomato sauce with peppers, served alongside fluffy lemon couscous and tender steamed green beans.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 1
Cuisine: Israeli
Difficulty: Medium
Cost: $7.68/serving

Dietary

Dairy-Free
Nut-Free
Pescatarian
High-Protein
High-Fiber
Low-Saturated-Fat
Low-Cholesterol

Ingredients

1 tablespoon olive oil
0.25 yellow onion (thinly sliced)
0.5 red bell pepper (sliced into thin strips)
2 clove garlic (minced)
0.5 jalapeño (thinly sliced (seeds removed for less heat))
0.5 teaspoon paprika
0.25 teaspoon ground cumin
0.25 teaspoon chili powder
15 ounce crushed tomatoes (can)
0.25 cup water
0.5 teaspoon sugar
0.5 teaspoon salt
0.25 teaspoon black pepper
4 ounce cod fillet
1 tablespoon fresh cilantro (chopped)
0.25 cup dry couscous
0.25 cup boiling water (or chicken broth)
1 teaspoon olive oil
1 teaspoon lemon juice
0.25 pound fresh green beans (trimmed)

Instructions

Heat 1 tablespoon olive oil in a deep skillet or pot over medium heat. Add the thinly sliced yellow onion and red bell pepper strips and cook until softened, about 5 minutes. Stir in the minced garlic, thinly sliced jalapeño, 1/2 teaspoon paprika, ground cumin, and chili powder. Cook for 1 minute until fragrant.
Pour in the crushed tomatoes and 1/4 cup water. Stir in the sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
While the sauce simmers, prepare the couscous and green beans. In a small bowl, combine 1/4 cup dry couscous with 1/4 cup boiling water or chicken broth and 1 teaspoon olive oil. Cover and let sit for 5 minutes until liquid is absorbed. Fluff with a fork and stir in 1 teaspoon lemon juice.
Steam the fresh green beans until tender-crisp, about 5-7 minutes. This can be done in a steamer basket over simmering water or in the microwave.
Gently place the cod fillet into the simmering tomato sauce, ensuring it is mostly submerged. Cover and continue to cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Remove from heat, garnish the fish with fresh cilantro. Serve the chraime fish with lemon couscous and steamed green beans on the side.

Notes

Adjust the amount of jalapeño and chili powder to control the spice level. You can use any firm white fish, such as snapper, halibut, or even tilapia.

Nutrition (per serving)

Calories: 688
Protein: 35.4 g
Carbohydrates: 92.3 g
Fat: 19.5 g
Fiber: 16.5 g
Sodium: 2610 mg
Saturated Fat: 2.7 g
Sugar: 35.6 g
Cholesterol: 50 mg