Photo of Chile-Spiced Red Snapper and Couscous Stew by WW

Chile-Spiced Red Snapper and Couscous Stew

Points® value
Total Time
42 min
30 min
12 min
Red snapper lends excellent flavour to this hearty stew. You could use cod to save a few bucks if you don't mind a softer texture.


Cooking spray

1 spray(s), (5 one-second sprays per serving)


1 small, chopped

Red bell pepper

¼ cup(s), chopped, chopped

Jalapeño pepper

1 small, red, or other hot chile, cored, seeded and minced (do not touch seeds with bare hands)

Uncooked snapper fillet

1 pound(s), or cod fillet, skinned, cut into bite-size pieces


2 medium, cored and chopped

Dried thyme

¼ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Fat free chicken broth

1 cup(s)

Cooked semolina couscous

½ cup(s), pearl-variety


1 tbsp(s), fresh, minced

Fresh lemon juice

1 tsp(s)


  1. Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.
  2. Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.
  3. Stir in couscous, chives and lemon juice; heat through. Yields about 1 1/4 cup per serving.
  4. Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.