Poached Sea Bass with Chickpea & Spinach Tagine, Roasted Beet Couscous

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, pin bones removed
• 5 tablespoons extra virgin olive oil, divided
• 1 1/2 cups roasted beets, cubed, pre-cooked
• 1 1/2 cups whole wheat couscous, uncooked
• 2 1/4 cups vegetable broth, low-sodium
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 can (14.5 oz) crushed tomatoes, no added sugar
• 3 cups fresh spinach, packed
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, fresh, minced
• 1 1/2 teaspoons cumin, ground
• 1/2 teaspoon cinnamon, ground
• 1 teaspoon paprika, smoked
• 1/4 teaspoon cayenne pepper, adjust to taste
• 1/2 cup pomegranate arils, fresh
• 1/4 cup sliced almonds, toasted
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons lemon juice, fresh
• 1 teaspoon sea salt, to taste
• 1/2 teaspoon black pepper, freshly ground

Instructions

1. 1

   Cook couscous: Bring 2 1/4 cups broth to boil. Stir in couscous, cover, remove from heat. Let sit 5 minutes. Fluff with fork.

2. 2

   While couscous rests, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté onion for 3 minutes until softened.