MOROCCAN FISH AND COUSCOUS PACKETS

MOROCCAN FISH AND COUSCOUS PACKETS
In this simple dinner, the fish and the couscous Cook in the same packet—in less than 30 minutes.

SERVES 2

Be sure to choose fillets of similar thickness so they will cook through at the same time. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.

1/4 cup minced fresh cilantro
2 tbsp extra virgin olive oil
1 tbsp grated fresh ginger
2 tsp smoked paprika
2 cloves garlic, minced
2 tsp grated lemon zest plus 1 tbsp juice, plus lemon wedges for serving
1 tsp ground cumin
1/8 tsp red pepper flakes
Salt and pepper
Brown sugar
3/4 cup couscous
1 cup boiling water
2–(6-to 8- ounce) skinless white fish fillets, 3/4 to 1 inch thick
1. Adjust oven rack to middle position and heat oven to 400*. Combine 3 tbsp cilantro,oil, ginger, paprika, garlic, 1-1/2 tsp lemon zest, lemon juice, cumin, and pepper flakes in a small bowl. Season with salt and pepper and sugar to taste.
2. Place couscous in medium bowl. Pour boiling water over couscous. Immediately cover with plastic wrap and let sit until liquid is absorbed and couscous is tender, abou 5 minutes. Fluff couscous with fork, stir in remaining 1/2 tsp lemon zest, and season with salt and pepper to taste.
3. Pat fish dry with paper towels any season with salt and pepper. Place two 14-inch lengths aluminum foil on counter. Divide couscous in half and mound in center of each foil piece; place fish on top couscous. Spread 1 tbsp sauce over fish and couscous, crimping edges to seal.
4. Arrange packets side by side on rimmed baking sheet . Bake until fish registers 140 degrees and flakes apart when gently prodded with paring knife, 14 to 18 minutes. Transfer fish and couscous to plate, sprinkle fish with remaining 1 tbsp cilantro. Serve with remaining sauce and lemon wedges.

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