Tunisian Spiced Fish with Couscous

Ingredients

• 1.5 lb White Fish Fillets (Cod, Haddock)
• 1.5 cups Couscous
• 1.5 cups Vegetable Broth (Dairy-Free)
• 2 tbsp Olive Oil
• 2 cloves Garlic
• 1 tbsp Harissa Paste
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Fresh Parsley

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a small bowl, combine the 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 tablespoon of harissa paste, 1 teaspoon of cumin, 1 teaspoon of paprika, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk these ingredients together until they form a smooth paste.
3. 3Place the 1.5 lb of white fish fillets onto a baking sheet that has been lined with parchment paper. Spread the prepared spice mixture evenly over the top of each fish fillet.
4. 4Bake the fish in the preheated oven for 12 to 15 minutes. The fish is done when it is opaque and flakes easily when gently pressed with a fork. For precise cooking, aim for an internal temperature of 145°F (63°C).
5. 5While the fish is baking, prepare the 1.5 cups of couscous. Bring 1.5 cups of dairy-free vegetable broth to a boil in a medium saucepan over medium-high heat. Once boiling, stir in the 1.5 cups of couscous, cover the saucepan, and remove it from the heat. Let it stand for 5 minutes, or until all the liquid has been absorbed.
6. 6Fluff the cooked couscous with a fork to separate the grains. Divide the fluffy couscous among four plates, creating a bed for the fish.
7. 7Carefully place the baked fish fillets on top of the couscous on each plate. Garnish the dish with the 1/4 cup of fresh parsley, chopped.

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