Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  almonds -- slivered
  2        tablespoons  olive oil
  1                     onion -- chopped
  2                     garlic clove -- minced
  2                     carrot -- cut on the diagonal
  1                     zucchini -- cut in 1-inch
                        -- strips
  1              small  red bell pepper -- cut in strips
  4                     catfish fillet -- cut in 2-inch
                        -- strips
  1                cup  canned chickpeas -- drained
  1 3/4           cups  chicken broth
  1           teaspoon  ground coriander
     1/2      teaspoon  cayenne pepper -- to taste
  1                cup  couscous -- or rice

Preparation:

Place almonds on a baking sheet and toast in a 350 degree F. oven for 8-10 minutes until golden brown, then set aside. Heat oil in a large heavy skillet, add onions and cook over medium heat until softened, about 5 minutes. Add garlic, carrots, peppers, seasonings, chicken broth and 2 cups water. Bring to a boil and cook for 5 minutes. Reduce heat, add catfish, chickpeas and zucchini, and simmer for 12-15 minutes until catfish flakes easily with a fork. Prepare couscous or rice according to package instructions. Mound the prepared couscous or rice on a large serving platter, making a well in the center. Fill the well with catfish and vegetables, reserving some of the cooking broth, and sprinkle with toasted almonds. Serve remaining cooking broth separately to be spooned over individual servings.

Nutritional Information:

325 Calories (kcal); 11g Total Fat; (31% calories from fat); 25g Protein; 31g Carbohydrate; 61mg Cholesterol; 282mg Sodium