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
• 14 oz jar 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 or zaatar
• 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

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.

Nutrition