Ingredients
4
4 servings
- •3 cups water
- •1.5 cups dry couscous
- •2 tablespoons olive oil
- •1 small white onion, chopped
- •1 green bell pepper, chopped
- •2 cloves garlic, minced
- •1 cup marinated artichoke hearts, liquid reserved
- •2 teaspoons capers, liquid reserved
- •12 small green olives
- •1 (14.5 ounce) can chopped stewed tomatoes, drained
- •2 tablespoons white wine
- •1 tablespoon lemon juice
- •1 cup water
- •2 teaspoons sumac powder
- •1.5 teaspoons crushed red pepper flakes
- •1 teaspoon dried basil
- •1 teaspoon cumin
- •1 teaspoon minced fresh ginger root
- •ground black pepper to taste
- •1 pound tilapia fillets, cut into chunks
Instructions
- In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.
- Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
- Bring mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.
Nutritional Facts
Per 4 servings
- Calories: 456
- Carbohydrate: 53g
- Fat: 12g
- Fiber: 6g
- Protein: 33g
- Sugar: 6g
Related Recipes
Easy Mediterranean Seafood Stew
Turkey Meatball and Vegetable Stew
General Tso's Whole Turkey
Turkey Meatball Stew
Day After Thanksgiving Turkey Pho
Quick and Hearty Eggplant Stew
Tandoori Turkey
Greek Style Beef Stew
French Onion Turkey Meatballs
Armenian Pizzas (Lahmahjoon)
Zippy and Tangy Turkey Rice Soup
