My Last 20-minute Meal

Well, not really but I did make the last one in that chapter, Spicy Moroccan Stewed Fish with Couscous (pg. 26). I was intrigued by this one because Jamie writes, "…a good thing to give the kids for dinner" and lets be honest, don't we all want to know what Jamie Oliver feeds his kids?
During my search to find the recipe online I found out that it was featured in Cooking Light this time last year, along with a story about Food Revolution. I need to go check it out!

Recipes cooked: 137
Recipes left: 36
Days left: 25

Spicy Moroccan Stewed Fish with Couscous pg. 26
Food Revolution by: Jamie Oliver

1 c uncooked couscous (I used whole wheat couscous)
3 T olive oil, divided
3 T fresh lemon juice, divided
3/4 t salt, divided
1/4 t freshly ground black pepper, divided
1 c boiling water
12 oz halibut (or another white fish or salmon), cut into large chunks
3/4 lb raw large shrimp, peeled and deveined
1 t cumin seeds
3/4 t ground cinnamon
2 garlic cloves, thinly sliced
1 fresh hot red chili pepper, thinly sliced
1/2 c clam juice
1 14/5 oz can diced tomatoes, drained
1/2 c frozen green peas
First, prepare the couscous: Place couscous in a medium bowl; add 1 T oil, 2 T lemon juice, 1/4 t salt, and 1/8 t pepper. Pour boiling water over couscous; cover and let stand for 10 minutes. Fluff with fork before serving.
Next, prepare the seafood: Sprinkle 1/4 t salt and 1/8 t pepper over fish. Toss shrimp with 1/4 t salt.
Then, prepare the stew: In a large skillet, warm 3 T oil over medium heat. Add cumin seeds, cinnamon, garlic, and chili pepper. Cook for 2 minutes, then layer the following ingredients: fish, shrimp, and tomatoes. Cook for 5 min. Add peas and cook for 5 more min.
Serve the stew over couscous and enjoy!