Moroccan Fish, Carrot, Zucchini & Bell Pepper Skillet with Couscous

Directions

1. 1. In a small saucepan, bring the broth to a boil. Remove from heat, stir in the couscous, cover, and let stand 10 minutes. Fluff with a fork before serving.
2. 2. While the couscous rests, heat a large nonstick skillet over medium-high heat.
3. 3. Pat the tilapia dry, season with salt and pepper on both sides, then lightly coat with flour on each side.
4. 4. Add a thin layer of oil to the hot skillet and cook the fish until opaque and cooked through, about 3 minutes per side. Transfer to a plate and loosely cover with foil.
5. 5. Wash and dry all fresh produce, then slice the bell pepper into thin strips, thinly slice the onion, and mince the garlic.
6. 6. Return the skillet to medium-high heat, add more oil, and sauté the pepper, onion, and garlic until softened, about 5 minutes.
7. 7. Slice the carrot and zucchini; add them to the skillet along with the spices. Cook, stirring constantly, until fragrant, about 1 minute.
8. 8. Stir in the tomatoes, broth, tomato paste, and brown sugar. Increase heat to boil, then reduce to a simmer and cook until slightly thickened, 2–3 minutes.
9. 9. Remove stems from the cilantro, chop the leaves, and fold half into the pan. Nestle the fish back into the mixture and simmer, covered, until the vegetables are tender and the fish is warmed through, about 5 minutes.
10. 10. Cut the lemon into wedges. To serve, spoon the couscous onto plates, top with the vegetable-tomato mixture and fish, and garnish with remaining cilantro and lemon wedges.