Turkish-style Fish Stew

Ingredients List

• 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 (Optional)

• 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

Cooking Instructions

1. In a medium saucepan, bring 3 cups of water to a boil. Stir in couscous, then remove from heat, cover, and let sit for 5 minutes.

2. Heat olive oil in a skillet over medium heat. Sauté onion and green pepper for about 5 minutes until softened. Add garlic and cook for another 2 minutes. Add artichoke hearts with their liquid, capers with their liquid, and olives. Stir in tomatoes, wine, lemon juice, and 1 cup of water (or as needed to reach desired consistency). Season with sumac, red pepper flakes, basil, cumin, ginger, and black pepper.

3. Bring the mixture to a boil, then add the fish chunks. Reduce the heat and simmer for 10 minutes, or until the fish flakes easily with a fork. Serve the stew over couscous.

Helpful Tips

Feel free to substitute cod, scrod, or any other mild white fish for the tilapia in this recipe.

Nutritional Information (per serving)