Fish stew with couscous

Fish stew with couscous


54 people made this

About this recipe: This Turkish inspired stew is healthy and packed full of flavour. Tilapia fillets are simmered with pepper, capers, olives, artichokes and tomatoes in a Middle Eastern spiced stock. Enjoy over couscous.

Randall Shillman

Serves: 4 

  • 725ml water
  • 260g dry couscous
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, finely chopped
  • 130g marinated artichoke hearts, liquid reserved
  • 2 teaspoons capers, liquid reserved
  • 12 small green olives
  • 1 (400g) tin chopped tomatoes, drained
  • 2 tablespoons white wine (optional)
  • 1 tablespoon lemon juice
  • 250ml water
  • 2 teaspoons sumac
  • 1 1/2 teaspoons crushed chillies
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1 teaspoon finely chopped fresh root ginger
  • ground black pepper to taste
  • 450g tilapia fillets, cut into chunks

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a medium saucepan, bring 725ml water to the boil and stir in the couscous. Remove from heat, cover and let sit 5 minutes.
  2. Heat the olive oil in a frying pan over medium heat and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic and continue to cook and stir about 2 minutes.
  3. Bring the mixture to the boil and mix in the fish chunks. Reduce heat and simmer 10 minutes or until the fish is easily flaked with a fork. Serve over couscous.
  4. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid and olives. Stir in the tomatoes, wine, lemon juice and 250ml water (or enough to attain desired thickness). Season with sumac powder, crushed chillies, basil, cumin, ginger and pepper.


Sumac can be found in Middle Eastern speciality shops or online. Alternatively, you can use lemon zest and salt in its place.

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