Mediterranean Fish Stew

Name: Mediterranean Fish Stew
Ingredients: 3 cups water; 1 12 cups dry couscous; 2 tablespoons olive oil; 1 small white onion, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 1 cup marinated artichoke hearts; 2 teaspoons capers; 6 ounces canned green olives; 1 (14 1/2 ounce) canchopped stewed tomatoes; 1 tablespoon lemon juice; 1 tablespoon crushed red pepper flakes; 12 teaspoon ground cumin; 1 teaspoon dried basil; 1 bay leaf; ground black pepper; 1 lb tilapia fillet, cut into chunks

17 ingredients

9 steps

Ingredients

3 cups water
1 12 cups dry couscous
2 tablespoons olive oil
1 small white onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 cup marinated artichoke hearts
2 teaspoons capers
6 ounces canned green olives
1 (14 1/2 ounce) canchopped stewed tomatoes
1 tablespoon lemon juice
1 tablespoon crushed red pepper flakes
12 teaspoon ground cumin
1 teaspoon dried basil
1 bay leaf
ground black pepper
1 lb tilapia fillet, cut into chunks

Directions

1

In a medium saucepan, bring water to a boil, and stir in the couscous.
2

Remove from heat, cover, and let sit 5 minutes.
3

Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender.
4

Mix in the garlic, and continue to cook and stir about 2 minutes.
5

Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, olives with reserved liquid, and tomatoes with reserved liquid.
6

Add lemon juice, red pepper, basil, cumin, bay leaf, and pepper.
7

Bring the mixture to a boil, and mix in the fish chunks.
8

Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork.
9

Serve over couscous.