Moroccan Fish Stew

In a not on purpose effort to eat a bit less RED meat and chicken, we have made a switch the last few weeks to fish and veggies. I made this recipe from Cooking Light for the first time and I totally thought it would be disgusting. There was nothing to make me think this, it's just that it only took about 15 minutes and something just made me think it would be gross. Au contraire! I would not give it an A+, but I would give it a solid B to B+ and an A for the amount of time it took.

Here it is:

1 c uncooked couscous (I used Israeli couscous)
3 T olive oil, divided
3 T fresh lemon juice, divided
3/4 t salt, divided
1/4 t freshly ground black pepper, divided
1 c boiling water
12 oz halibut (or another white fish or salmon), cut into large chunks - (get a butcher to take the skin off, it will help a lot)
3/4 lb raw large shrimp, peeled and deveined
1 t cumin seeds (I used powder)
3/4 t ground cinnamon
2 garlic cloves, thinly sliced
1 fresh hot red chili pepper, thinly sliced
1/2 c clam juice
1 14/5 oz can diced tomatoes, drained
1/2 c frozen green peas (defrost before using!)

First, prepare the couscous: Place couscous in a medium bowl; add 1 T oil, 2 T lemon juice, 1/4 t salt, and 1/8 t pepper. Pour boiling water over couscous; cover and let stand for 10 minutes. Fluff with fork before serving. (Honestly you can make your cous-cous however you like!)

Next the seafood: Sprinkle a little salt and pepper over fish and then toss shrimp with 1/4 t salt.

Now for the stew: in a large skillet, warm 3 T oil over medium heat. Add cumin, cinnamon, garlic, and chili pepper. Cook for 2 minutes, then layer the following ingredients: fish, shrimp, and tomatoes. Cook for 5 min. Add peas (which you should have previously defrosted) and cook for 5 more min.

Put stew over cous-cous and eat. THAT'S IT!!!