Ingredients :

    • 3 cups water
    • 1½ 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
    • 1½ 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

Directions :

   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.
   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.
   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.

By : Randall Shillman
A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences.”

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