Roast Moroccan Fish and Vegetables with Spicy Couscous Recipe

Ingredients

• 10 Shallots; peeled, halved
• 2 tablespoon Olive oil
• ½ teaspoon Salt
• ½ teaspoon Pepper
• ¼ cups Chopped italian parsley
• ¼ cups Cilantro
• 2 lg Cloves garlic; minced
• 2 teaspoon Ground cumin
• 2 teaspoon Paprika
• 1 teaspoon Grated lemon zest
• 1 teaspoon Salt
• 1 teaspoon Crushed red-pepper flakes
• 2 lb Monkfish; or 2 lb-cod filets; trimmed
• 4 Carrots; thinly sliced diag.
• 5 Plum tomatoes; seeded/sliced
• 2 sm Zucchini; sliced diagonally
• 2½ cups Chicken broth
• 20 oz Couscous
• Lemon wedges