1 serving cooking spray
1 small onion, chopped
1/4 cup chopped sweet red pepper
1 average red jalapeno pepper or
other hot chile, cored, seeded, and minced
1 lb snapper or cod fillets, skinned, and cut into bite-size pieces
2 medium tomatoes, cored, chopped
1/4 tsp dried thyme, crushed
1/2 tsp table salt
1/4 tsp freshly-ground black pepper
1 cup fat-free chicken broth
1/2 cup cooked pearl-variety couscous
1 Tbs minced fresh chives
1 tsp fresh lemon juice


Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.
Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.
Stir in couscous, chives and lemon juice; heat through.
Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.