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Yield: 6 servings
| 10 | | Shallots; peeled, halved |
| 2 | tablespoon | Olive oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cups | Chopped italian parsley |
| ¼ | cups | Cilantro |
| 2 | lg | Cloves garlic; minced |
| 2 | teaspoon | Ground cumin |
| 2 | teaspoon | Paprika |
| 1 | teaspoon | Grated lemon zest |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Crushed red-pepper flakes |
| 2 | lb | Monkfish; or |
| 2 | lb | -cod filets; trimmed |
| 4 | | Carrots; thinly sliced diag. |
| 5 | | Plum tomatoes; seeded/sliced |
| 2 | sm | Zucchini; sliced diagonally |
| 2½ | cups | Chicken broth |
| 20 | oz | Couscous |
| | | Lemon wedges |
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