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
• 1.5 cups Roasted beets, cubed, pre-cooked
• 1.5 cups Whole wheat couscous, uncooked
• 2.25 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
• 1.5 teaspoons Cumin, ground
• 0.5 teaspoon Cinnamon, ground

Instructions

1. 1

   Cook couscous: Bring 2.25 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.