4 SouthFresh Farms Catfish Fillets cut into 2-inch strips 1 tsp ground coriander
1/4 cup slivered almonds 1/2 tsp cayenne pepper
2 tablespoons olive oil 2 cups water
1 medium onion, chopped 1 3/4 cups chicken stock or canned broth
2 garlic cloves, minced 1 cup canned chickpeas, drained
2 medium carrots, sliced on the diagonal 1 medium zucchini, cut in half lengthwise, then into 1-inch strips
1 small red bell pepper, cut into strips 1 cup uncooked couscous or rice

Preheat the oven to 350°F. Place almonds on a baking sheet and toast in the oven for 8 to10 minutes or until golden brown. Set aside.

Heat olive oil in a large skillet over medium heat. Add onion and sauté about 5 minutes or until softened. Add garlic, carrots, bell pepper, coriander, cayenne pepper, water and chicken stock. Bring to a boil and cook for 5 minutes. Add catfish fillet strips, chickpeas and zucchini and simmer for 12 to 15 minutes or until fish flakes easily when tested with a fork.

Prepare couscous or rice according to package directions. Mound the prepared couscous or rice on a large serving platter making a well in the center. Fill the well with the catfish and vegetables, reserving some of the cooking broth for serving. Sprinkle toasted almonds over the top. Serve with the remaining cooking broth spooned over individual servings.