Tilapia or other white fish is flavored with sumac powder, cumin, ginger, and red pepper flakes, then simmered with artichoke hearts, capers, tomatoes, and white wine for an easy dinner served over couscous.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
456 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
1 tablespoon lemon juice
1 cup water
3 cups water
1 teaspoon minced fresh ginger root
2 tablespoons olive oil
1 teaspoon dried basil
ground black pepper to taste
2 cloves garlic, minced
1 green bell pepper, chopped
1 ½ teaspoons crushed red pepper flakes
1 small white onion, chopped
1 teaspoon cumin
1 pound tilapia fillets, cut into chunks
2 tablespoons white wine (Optional)
2 teaspoons sumac powder
1 ½ cups dry couscous
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
