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Prep Time:
15 1
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Cook Time:
30 1
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Ready In:
45 1
Servings 4 | Original Recipe Yield: 4 servings
Ingredients
- 3 cups water
- 1 1/2 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 oz. can chopped stewed tomatoes, drained
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- 1 cup water
- 2 teaspoons sumac powder
- 1 1/2 teaspoons crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon minced fresh ginger root
- 1 pinch ground black pepper to taste
- 1 lb. tilapia fillets, cut into chunks
Directions
- In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 Mins.
- Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 Mins, until tender. Mix in the garlic, and continue to cook and stir about 2 Mins. 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 Mins, or until the fish is easily flaked with a fork. Serve over couscous.
Nutritional Information
Amount Per Serving calories = 456 cal|total fat = 12.4 g|saturated fat = 1.6 g|cholesterol = 42 mg|sodium = 762 mg|carbohydrates = 53.4 g|fiber = 6.3 g|protein = 32.7 g
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Turkish Fish Stew
By: Randall Shillman"A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences."