Description
A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences.
Ingredients
- 3 cups water
- 1 ½ 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 (Optional)
- 1 tablespoon lemon juice
- 1 cup water
- 2 teaspoons sumac powder
- 1 ½ 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 the couscous. Remove from heat
- cover
- and let sit 5 minutes.
- Heat the olive oil in a skillet over medium heat
- and saute the onion and green pepper about 5 minutes
- until tender. Mix in the garlic
- and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid
- capers with reserved liquid
- and olives. Stir in the 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 the mixture to a boil
- and mix in the fish chunks. Reduce heat
- and simmer 10 minutes
- or until the fish is easily flaked with a fork. Serve over couscous.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4