At first, I thought about making 2 separate recipes from this dish. I’ve received requests from people asking me to publish a recipe on Nile Perch or any other dish using Middle Eastern condiments. It just so happens to be that this fish recipe serves very well with couscous. This recipe is very dynamic and involves a lot of ingredients so I’m going to break it down to you. This dish is not complicated to make. I made my own salsa but if you want to save time, you can use store bought salsa or matbucha.
I’m going to include my “salsa” recipe. I use jalapeno and chilli peppers but if you want to moderate the level of heat in this dish, I’d recommend you use the smallest pepper you can find. Unless you want your dishes to be really spicy, its important that you remove the seeds and flesh from such peppers because they are the source of heat. The salsa is quite plentiful and I usually store leftovers for later use.
For this recipe, you will need:
- 4 Nile Perch fillets
- 1 25 oz can of crushed tomatoes
- 2 garlic cloves minced
- 1 medium onion chopped
- 1 green,yellow,and orange bell pepper chopped
- 1 small jalapeno pepper seeded and minced
- 1 small chili pepper seeded and minced
For the couscous:
- 1 cup of whole wheat couscous
- 1 cup of frozen chopped squash,celery,carrots,onions,and chickpeas
- 2 cups of water or broth
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of cumin
- 1/2 teaspoon of coriander
- Salt and pepper for taste
Preheat your oven to 350 degrees. Grease a large skillet with olive oil or cooking spray and heat over medium heat. Add garlic and onions and saute till translucent. Add the peppers and saute for another 7 minutes till soft. Add the jalapeno and chili pepper and saute for another 2 minutes. Pour in the crushed tomatoes and stir until the flavors are well blended and the mixture is thick. Lay out the fillets in a baking dish. Cover the fish with a generous amount of salsa. Bake covered for 35-40 minutes.
For the couscous, add a tablespoon of oil in a sauce pan. Pour in couscous and stir for 2 minutes. Be careful that it doesn’t burn. Add the vegetables and spices. Pour in the water or broth. Cook covered and bring to a boil. Cook uncovered until all the water has been absorbed.
Yields 4 servings