turkish fish stew

• 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

Directions

1. In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.

2. Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in 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 mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.