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

Chile-Spiced Red Snapper and Couscous Stew

2
1
1
SmartPoints® value per serving
Total Time
42 min
Prep
30 min
Cook
12 min
Serves
4
Difficulty
Easy
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.

Ingredients

Cooking spray

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

Uncooked onion(s)

1 small, chopped

Sweet red pepper(s)

¼ cup(s), chopped

Jalapeño pepper(s)

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

Uncooked snapper fillet(s)

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

Fresh tomato(es)

2 medium, cored and chopped

Dried thyme

¼ tsp

Table salt

½ tsp

Black pepper

¼ pinch

Fat free chicken broth

1 cup(s)

Cooked couscous

½ cup(s), pearl-variety

Chives

1 Tbsp, fresh, minced

Fresh lemon juice

1 tsp

Instructions

  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.