Tilapia with Tomatoes and Garbanzos

Tilapia with Tomatoes and Garbanzos Recipe
James Carrier
Notes: Preserved lemon is a salty, tangy condiment available in some well-stocked supermarkets and in stores that carry Middle Eastern ingredients. If you can't find it, substitute 1 tablespoon grated lemon peel and an extra 1/4 teaspoon salt.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 569
Caloriesfromfat 19 %
Protein 36 g
Fat 12 g
Satfat 1 g
Carbohydrate 79 g
Fiber 9.4 g
Sodium 1129 mg
Cholesterol 57 mg

Ingredients

1 tablespoon olive oil
1/2 cup 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 tablespoon minced preserved lemon (see notes)
1/4 cup pitted oil-cured or other black olives
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon each salt and pepper
1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
1 1/2 cups couscous
3 tablespoons chopped parsley

Preparation

1. 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.

2. 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.

3. Meanwhile, in a 2- to 3-quart pan over high heat, bring 2 cups 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.

4. Fluff couscous with a fork and divide among four wide bowls. Spoon fish and vegetables over couscous. Sprinkle with parsley.

Note:

February 2004
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