Moroccan Fish Stew

serves 2, with left overs

• 2 -4 oz white fish filets, chopped into 1/2 inch chunks (sea bass, cod, halibut)
• 1-28 oz canned crushed Tomatoes
• 1 Tbl Cinnamon
• 1 can Chickpeas
• 1/4 Cup Currants or golden raisins
• (salt & pepper to taste)

Optional:

• 1 tsp crushed red chili flakes
• 1 Tbl mint, chopped
• 2 Tbl cilantro, chopped
• 2 Cups cooked couscous or brown rice

Simmer all ingredients, covered for 5 minutes. Add salt and pepper to taste and add in optional ingredients at this time (off the heat). Serve over rice or cous cous.

(Kristin Hamzik)

This Morrocan chicken uses a few of our favorite and quickest ingredients. Couscous can be found in the pasta aisle and, of course, you can substitue your favorite veggies. Left overs for lunch the next day are even better.

Moroccan Chicken and Couscous
Serves 4

• 1 Rotisserie Chicken, shredded (from Dominicks, Whole Foods or Coscto)
• 1 Cup dried Apricots, chopped in half
• 1 jar Roasted Red Peppers; roughly chopped (or 2 fresh bell peppers)
• 1 box Wheat or Regular CousCous
• 1 1/2 tsp Cinnamon
• 1/2 tsp Red Chili Flakes (optional)
• 1/2 Cup green onions; chopped (optional garnish)

Bring liquid (water or chicken stock) and apricots to a boil. Turn off heat. Add couscous and cinnamon and cover for 5 minutes. Fluff with a fork and add peppers and chicken. Serve!

(Recipe by Kristin Hamzik)