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Red Snapper on Couscous With Peas

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“From the Mayo Clinic Williams-Sonoma Cookbook.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large frying pan heat the OJ over medium heat.
  2. Add onion and saute until wilted ( 3 - 5 minutes).
  3. Stir in peas, salt, cumin and curry powder and saute for 1 minute.
  4. Add water and bring to a boil.
  5. Stir in couscous, chickpeas, and lemon juice.
  6. Reduce heat to low.
  7. Arrange a single layer of the fish fillets on top of the couscous and dust with paprika.
  8. Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).

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