- In a small bowl, mix all spice mix ingredients together; extra seasoning can be stored in a jar for future use.
- Season both sides of fish with spice mix; dredge in flour.
- Heat oil in a large sauté pan on medium high heat; place fish in pan and cook until tender, about 8-10 minutes, turning once; set aside.
Sauce:
- Heat vegetable oil in a large sauté pan on medium high heat, sauté onion, zucchini and carrots, add garlic and bay leaf.
- Cook for five minutes, then add the tomatoes and broth.
- Simmer until vegetables are soft; add dried oregano, season with salt and pepper.
Couscous:
- Boil chicken broth, remove from heat then pour into couscous, cover and let sit for 15 minutes.
- Season with olive oil, lemon zest and lemon juice to taste.
- Set aside.
- To serve, place fish on plate.
- Top fish with sauce and garnish with cilantro.
- Serve with couscous.
Serves 6.
Tip: Couscous is a tiny pasta made from semolina, the hard part of the grain of the wheat. Since it’s the size of a small pellet, it cooks very quickly and has a nutty and sweet flavor, which goes well with stews and braises.
Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 25 g fat, 3 g saturated fat, 55 mg cholesterol, 1200 mg sodium, 33 g carbohydrate, 3 g fiber, 7 g sugar, 36 g protein
