Ingredients
- Charmoula Marinade (recipe follows)
How to make it
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1
In medium bowl, toss marinade and fish. Marinate 1 hour in refrigerator.
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2
Meanwhile, in large saucepan, heat oil over medium heat. Add celery, onion and garlic; cook 5 minutes, stirring occasionally. Stir in tomatoes, 1 tsp cumin and pepper; cook 5 minutes. Add 5 cups water; bring to a boil. Reduce heat to medium-low. Add fish and chickpeas; simmer 8 to 10 minutes.
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3
While soup is simmering, prepare couscous: Place couscous in shallow baking pan, 8x8x2-inches. In medium saucepan, combine 2 cups water, 1/2 cumin, salt and cinnamon; bring to a boil. Pour liquid over couscous; cover. Let stand 10 minutes or until liquid is absorbed. Fluff with fork.
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4
In bottom of each soup bowl, place large spoonful of couscous. Ladle fish soup over couscous. Sprinkle with parsley if desired.
Tips & Tricks
- Charmoula Marinade: Combine the following: 4 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp chopped cilantro, 2 tbsp chopped parsley, 2 cloves garlic, minced, 1 tsp ground cumin, 1 tsp paprika and 1/8 tsp ground cayenne pepper.
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