Spiked Monkfish Over Couscous

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1/4 cup olive oil

1 onion, finely chopped

2 green bell peppers, finely chopped

4 carrots, thinly sliced

14 oz can plum tomatoes, chopped with juices

1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper

1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks

2 cups fish stock or clam juice

10-ounce box (1 3/4 cups) plain couscous

2 tablespoons unsalted butter

Salt and pepper