Tilapia with Tomatoes and Garbanzos

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