Coat a medium nonstick pot with cooking spray. Add onion, garlic, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.
Add tomatoes, thyme, crushed red pepper, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.
Stir in couscous, chives and lemon juice; heat through. Yields about 1 1/4 cup per serving.
Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.
PointsPlus™ Value: 4