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 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. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, email@example.com Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6525 Posted to MC-Recipe Digest V1 #495 by firstname.lastname@example.org (Shermeyer-Gail) on Mar 02, 1997.
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 4|
|Calories from Fat: 382 (47%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 134.8mg||41 %|
|Sodium 313.4mg||11 %|
|Potassium 1550.1mg||41 %|
|Total Carbohydrate 69.6g||20 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 61.6g|
|Protein 38.6g||55 %|
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Calories per serving: 814
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