Fast, easy and tasty - even my 7 & 9 year olds liked it.
Tilapia with Tomatoes and Garbanzos
More From Sunset
Amount per serving
- Calories: 569
- Calories from fat: 19%
- Protein: 36g
- Fat: 12g
- Saturated fat: 1g
- Carbohydrate: 79g
- Fiber: 9.4g
- Sodium: 1129mg
- Cholesterol: 57mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes