Chile-Spiced Red Snapper Couscous Stew

Recipe Ingredients

1		Cooking spray
		= (5 one-second sprays per serving)
1		Onion - chopped (small)
1/4 cup	36g / 1.3oz	Sweet red pepper - chopped
1		Average red jalapeño pepper or
		Other hot chile - cored, seeded,
		And minced (do not touch seeds with bare
		Hands)
1 lb	454g / 16oz	Snapper or cod fillets - skinned, and
		Cut into bite-size pieces
2		Tomatoes - cored, chopped (medium)
1/4 teaspoon	1.3ml	Dried thyme - crushed
1/2 teaspoon	2.5ml	Table salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	237ml	Fat-free chicken broth
1/2 cup	118ml	Cooked pearl-variety couscous
1 tablespoon	15ml	Minced fresh chives
1 teaspoon	5ml	Fresh lemon juice

Recipe Instructions

Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; saute, stirring frequently, for 3 minutes. Add fish and cook 1 minute.

Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.

Stir in couscous, chives and lemon juice; heat through.

Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.

This recipe yields 4 servings; about 1 1/4 cup per serving.

Points® Value: 3

Source:
Weight Watchers at http://www.weightwatchers.com

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