VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 2 Tbsp olive oil |
| 2 cloves garlic, minced |
| 2 medium tomatoes, peeled, seeded, coarsely chopped |
| 1 medium onion, sliced |
| 3 cups vegetable broth |
| 2 sprigs cilantro |
| 2 sprigs parsley |
| 1 stick cinnamon |
| 1 tsp cumin |
| 1 tsp curry powder |
| 1/4 tsp red pepper flakes |
| Pinch thread saffron |
| 1/2 LB pumpkin (winter squash is ok), peeled, cut in large cubes |
| 2 leeks, white part only, split & well washed, cut 1 1/4 inch long |
| 2 medium carrots, peeled, cut into chunks |
| 2 medium turnips, peeled, cut into chunks |
| 1/3 cup golden raisins |
| 1 1/2 LB tuna or other firm fish, cut into 2 inch chunks |
| 2 medium zucchini, cut in chunks |
| 3/4 cup canned garbanzo beans, drained |
| 1 1/2 cup uncooked couscous |
| Cilantro for garnish |
DIRECTIONS: Using a 4 quart sauce pan heat oil over medium heat, add garlic & tomato, sauté over low heat 3 minutes, add onion & sauté 5 minutes. Add broth, cilantro, parsley & seasoning. Bring to a boil, reduce heat & simmer 30 minutes then add pumpkin, leek, carrot, turnip & raisins. Simmer uncovered for 20 minutes. Add the fish, zucchini & garbanzos. Simmer 15 minutes or until fish flakes easy. Prepare couscous according to package directions. Spoon couscous on a platter. Using a slotted spoon arrange the fish & vegetables over the couscous. Garnish with cilantro.
SERVINGS: 5-6
SERVING TIPS: Serve with fresh orange slices.
FISH COUSCOUS