INGREDIENTS

  • 2 red snapper fillets (enough for 2 people)
  • 1/2 cup sliced white onions
  • 1/2 cup thinly sliced carrots (1 carrot)
  • 1 medium green pepper , cut into 1/4-inch strips
  • 1 large tomato , cut into wedges
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1 dash pepper
  • 1 tablespoon olive oil
  • 1 teaspoon garlic butter
  • 2/3 cup chicken broth
  • 1/4 teaspoon crushed red pepper flakes
  • 2/3 cup couscous

DIRECTIONS

  1. Saute onions,carrots and peppers in oil over med high heat for approximately 10 minute.
  2. Cut snapper into bite size pieces and add with tomato,salt, pepper,and basil.
  3. Stir well, reduce heat, cover and simmer 15 minutes.
  4. Prepare couscous by bringing broth, chilis, and garlic butter to a boil in a saucepan, add couscous, cover and remove from heat. Let stand 5 minute.
  5. Fluff couscous with fork and place on plates.
  6. Serve snapper mixture over couscous.