Sea-Bass Couscous

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Ingredients

1. 2 tablespoons cooking oil
2. 1 onion, cut into thin slices
3. 1 red bell pepper, cut into 3/4-inch pieces
4. 1 teaspoon paprika
5. 1 teaspoon ground coriander
6. 1/4 teaspoon cayenne
7. 1/2 teaspoon ground ginger
8. 1/4 teaspoon cinnamon
9. 1/2 teaspoon fresh-ground black pepper
10. 2 1/4 teaspoons salt
11. 1 quart canned low-sodium chicken broth or homemade stock
12. 1 cup canned crushed tomatoes in thick puree
13. 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces
14. 2 cups water
15. 1 1/3 cups couscous
16. 2 cups drained canned chickpeas, rinsed (from one 19-ounce can)
17. 1 pound sea-bass fillets, skinned, cut into approximately 3/4-by-1 1/2-inch pieces

1. In a large pot, heat the oil over moderately low heat. Add the onion and bell pepper and cook, stirring occasionally, until starting to soften, about 4 minutes. Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of the salt. Add the broth, tomatoes, and sweet potatoes. Simmer until the potatoes are almost tender, about 15 minutes.
2. Meanwhile, in a medium saucepan, bring the water and 3/4 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.
3. Stir the chickpeas, fish, and the remaining 1/2 teaspoon salt into the sweet-potato mixture. Simmer until the fish is just done, about 4 minutes. Serve the fish and vegetables over the couscous. Ladle the liquid over the top.