Fish Couscous
Recipe

In medium bowl, toss marinade and fish. Marinate 1 hour in refrigerator.

Meanwhile, in large saucepan, heat oil over medium heat. Add celery, onion and garlic; cook 5 minutes, stirring occasionally. Stir in tomatoes, 1 tsp cumin and pepper; cook 5 minutes. Add 5 cups water; bring to a boil. Reduce heat to medium-low. Add fish and chickpeas; simmer 8 to 10 minutes.

While soup is simmering, prepare couscous: Place couscous in shallow baking pan, 8x8x2-inches. In medium saucepan, combine 2 cups water, 1/2 cumin, salt and cinnamon; bring to a boil. Pour liquid over couscous; cover. Let stand 10 minutes or until liquid is absorbed. Fluff with fork.

In bottom of each soup bowl, place large spoonful of couscous. Ladle fish soup over couscous. Sprinkle with parsley if desired.