All Recipes World Cuisine Recipes Middle Eastern Turkish

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 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

Nutrition Info

456.4 calories carbohydrate: 53.4 g cholesterol: 42 mg fat: 12.4 g fiber: 6.3 g protein: 32.7 g saturatedFat: 1.6 g servingSize: - sodium: 761.6 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

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.

4 servings

A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences.