Tilapia with Tomatoes and Garbanzos

Tilapia with Tomatoes and Garbanzos

tomato-tilapia-su-633510-l1 T. olive oil

1/2 C. slivered onion (about 4 oz.)

1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced

1 can (14 1/2 oz.) crushed or diced tomatoes

1 can (15 1/2 oz.) garbanzos, drained and rinsed

1 T. minced preserved lemon (see notes)

1/4 C. pitted oil-cured or other black olives

1 1/2 tsp. ground cumin

1/2 tsp. ground turmeric

1/2 tsp. paprika

1/2 tsp. each salt and pepper

1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces

1 1/2 C. couscous

3 T. chopped parsley


Pour olive oil into a 10- to 12-inch frying pan (with 2-in.-tall sides) over medium-high heat. When hot, add onion and fennel and stir often until limp, about 8 minutes. Stir in tomatoes, garbanzos, preserved lemon, olives, cumin, turmeric, paprika, salt, and pepper. Bring to a simmer. Lay fish over vegetables; cover and cook, turning fish once, until fish is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. Meanwhile, in a 2- to 3-quart pan over high heat, bring 2 C. water to a boil. Stir in couscous, cover pan, and remove from heat. Let stand until water is absorbed and couscous is tender to bite, about 5 minutes. Fluff couscous with a fork and divide among four wide bowls. Spoon fish and vegetables over couscous. Sprinkle with parsley.







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