Prep 20 mins
Cook 15 mins
Easy fish stew that blends various Mediterranean influences.
- 3 cups water
- 1 1⁄2 cups dry couscous
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup marinated artichoke hearts
- 2 teaspoons capers
- 6 ounces canned green olives
- 1 (14 1/2 ounce) canchopped stewed tomatoes
- 1 tablespoon lemon juice
- 1 tablespoon crushed red pepper flakes
- 1⁄2 teaspoon ground cumin
- 1 teaspoon dried basil
- 1 bay leaf
- ground black pepper
- 1 lb tilapia fillet, cut into chunks
- In a medium saucepan, bring 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, olives with reserved liquid, and tomatoes with reserved liquid. Add lemon juice, red pepper, basil, cumin, bay leaf, 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.