Ingredients

• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 green bell peppers, finely chopped
• 4 carrots, thinly sliced
• 14 oz can plum tomatoes, chopped with juices
• 1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper
• 1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks
• 2 cups fish stock or clam juice
• 10-ounce box (1 3/4 cups) plain couscous
• 2 tablespoons unsalted butter
• Salt and pepper

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Instructions

1. Heat the olive oil in a large skillet. Add onions and peppers and saute for about a minute. Cover and cook until onions are tender, about 5 minutes. Add the carrots, tomatoes and their juices, cumin, saffron and crushed pepper. Cover and cook until carrots are tender, about 5 minutes
2. Add chick peas and monkfish. Cover and simmer until fish is cooked through, about 10 minutes While fish is cooking, bring fish stock to a boil. Add couscous and immediately remove from heat. Let couscous steep about 5 minutes. Remove from heat and add butter; season to taste with salt and pepper. Ladle couscous in a bowl and ladle soupy monkfish stew over the top.