Prep time:  12 minutes
Total time:  37 minutes

Shopping List

• 1 medium head broccoli
• 1 bunch fresh mint
• 1 bunch cilantro
• 1 lemon
• 1-1/2 lbs. white fish fillets, such as tilapia, ling cod, snapper
• 10 oz. instant couscous

Pantry Items

• Extra-virgin olive oil
• Garlic
• Ground cinnamon
• Ground cumin
• Ground allspice
• Hot paprika
• Sea salt
• Unsalted butter

Tools

• 9X13 baking dish
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Spatula
• Steamer
• Whisk
• Wooden spoons

Suggestions

• Wine:  Sauvignon Blanc
• Dessert:  Plain yogurt with maple syrup and chopped walnuts

Game Plan:

• When you walk in the door
  • Rinse and refrigerate the fish
  • Preheat the oven to 425F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Put 3 cups water into a sauce pan, and put the steamer into the pan.
  • Check the fish for bones. Remove any that you find , and cut the fish into 4 equal pieces.
  • Put the fish in the 9×13 oven-proof dish in one layer. Put it back in the refrigerator.
  • Rinse and pat dry the cilantro, pluck 1 cup leaves.
  • Rinse and pat dry the mint, pluck ½ cup leaves.
  • Peel and mince two garlic cloves.
  • Measure out 1/4 tsp. hot paprika into a bowl, along with 1 tsp. allspice and 1 tbsp. ground cumin.
  • Squeeze the lemon through your fingers into a bowl, and measure out 1/4 cup juice.
  • Separate the broccoli into bite-size florets.
  • Trim and peel the stems, and cut them into bite-size pieces.
  • Put 2 cups couscous into a heat-proof bowl with ½ tsp. salt.
• Start Cooking
  • Whisk the lemon juice into the spices, for the chermoula. Whisk in the minced garlic, then whisk in ½ cup olive oil. Whisk in ½ tsp. salt.
  • Mince the parsley and mint together and whisk into the chermoula, taste, and adjust the salt if necessary.
  • Pour 1/4 cup of the chermoula over the fish. Turn the fish, and refrigerate.
  • Put the saucepan with the steamer over medium-high heat.  When it boils, add the broccoli stems, cover, and cook for 3 minutes.  Add the florets, and cook until they are tender, which will take about 5 minutes
  • Bring 2 cups water to a boil in the saucepan over high heat.  When it is boiling, stir it into the couscous. Stir in 2 tbsps. butter, cover and forget about it for now.
  • Put the fish in the oven.  It will take 5-8 minutes to bake, depending on its thickness.
  • Check the broccoli.  If it is tender, transfer it to a bowl, and pour 1/4 cup chermoula over it.  Toss.
  • When the fish is cooked, remove it from the oven.  Turn off the oven.
  • Let the fish sit while you break up the clumps of couscous, either with a spoon or your fingers.  Adjust the seasoning, transfer it to a serving bowl and dust it with cinnamon.
  • Put one piece of fish on each of four plates.  Drizzle each piece evenly with the cooking juices in the pan.
  • Evenly divide the broccoli among the plates.  Take the plates and the couscous to the table.  Don’t forget the wine!

Wow that was fast, let’s eat!

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