Ingredients :
- 3 cups water -
- 1 1/2 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 1/2 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 -
How to Prepare :
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.
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