Large pinch saffron threads
2 T. olive oil
2 tsp. fresh whole thyme leaves or 3/4 tsp. dried thyme leaves
1 tsp. ground cumin
1/2 medium onion, thinly sliced
2 C. thinly sliced and cored fennel (about 1 medium bulb)
2 cloves garlic, thinly sliced
1 lb. boneless skinless white fish fillet (about 1 1/2 inches thick), such as cod or hake
1 C. instant couscous
1 14-oz. can low-sodium chicken broth
1/4 tsp. salt + 1/2 tsp.
Freshly ground pepper, to taste
1-2 T. fresh lemon juice

Bring 2 C. water to a boil, then add the saffron threads and set aside. Heat the olive oil in a medium Dutch oven or stock pot, then add the thyme, cumin, onion and fennel. Cover and sweat until tender, stirring occasionally, about 8 minutes. Add garlic and cook another minute or two. While the vegetables cook, cut the fish into 1 1/2-inch cubes. Bring water to a boil for the couscous, following package directions for the proper amount (usually 1 1/2 C. water). When you start cooking the fish, add the boiling water to couscous with 1/4 tsp. salt, cover and set aside to steam for about 5 minutes. Add the saffron water, broth, 1/2 tsp. salt and pepper to the vegetables and stir to combine. Tuck the fish into the broth, cover and bring to a simmer. Simmer gently, covered, until the fish flakes, about 2-5 minutes. Flip larger pieces of fish over during cooking if needed. Add the lemon juice to the stew and adjust for seasoning, keeping in mind the couscous will absorb a lot of flavor. Fluff the couscous with a fork and divide among shallow bowls, then ladle over the fish stew.

Yield: 4 servings
Calories: 350
Fat: 9g
Fiber: 4g