Black Sea Bass With Moroccan Vegetables And Chile Sauce

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1 teaspoon olive oil

1 cup chopped leeks (or onions)

3 cloves garlic, chopped

2 teaspoons chopped fresh oregano

2 teaspoons curry powder

1 teaspoon allspice

1/8 teaspoon freshly ground black pepper

2 cups chopped fresh tomato

1 large green bell pepper, cored, seeded and thinly sliced

2 celery stalks, thinly sliced

2 tablespoons low-sodium soy sauce

1/2 cup low-sodium, fat-free vegetable stock

2 large carrots, peeled and thinly sliced

1 cup cauliflower florets

1 cup broccoli florets

4 cups fresh spinach

2 large zucchini, cut into 1/4-inch chunks

4 fillets black sea bass (about 6 oz each)

1 cup couscous

2 teaspoons pine nuts

1/4 cup fresh dill, chopped

1/4 cup crumbled feta

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