Moroccan Catfish Couscous

Description
A Catfish recipe.

Ingredients

 * ¼ cup slivered almonds
 * 2 tablespoons olive oil
 * 1 medium onion, chopped
 * 2 garlic cloves, minced
 * 2 medium carrots, sliced on the diagonal
 * 1 small red bell pepper, cut into strips
 * 1 teaspoon ground coriander
 * ½ teaspoon cayenne pepper
 * 2 cups water
 * 1¾ cups chicken stock or canned broth
 * 4 U.S. farm-raised catfish fillets, cut into 2-inch strips
 * 1 cup canned chickpeas, drained
 * 1 medium zucchini, cut in half lengthwise, then into 1-inch strips
 * 1 cup uncooked couscous or rice

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Place almonds on a baking sheet and toast in the oven for 8 to 10 minutes or until golden brown.
 * 3) Set aside.
 * 4) Heat olive oil in a large skillet over medium heat.
 * 5) Add onion and sauté about 5 minutes or until softened.
 * 6) Add garlic, carrots, bell pepper, coriander, cayenne pepper, water and chicken stock.
 * 7) Bring to a boil and cook for 5 minutes.
 * 8) Add catfish fillet strips, chickpeas and zucchini and simmer for 12 to 15 minutes or until fish flakes easily when tested with a fork.
 * 9) Prepare couscous or rice according to package directions.
 * 10) Mound the prepared couscous or rice on a large serving platter making a well in the center.
 * 11) Fill the well with the catfish and vegetables, reserving some of the cooking broth for serving.
 * 12) Sprinkle toasted almonds over the top.
 * 13) Serve with the remaining cooking broth spooned over individual servings.