Tilapia with Tomatoes and Garbanzos

Tilapia with Tomatoes and Garbanzos
Photo by James Carrier

Ingredients

  • ½ teaspoon ground turmeric
  • 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 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
  • ½ cup slivered onion (about 4 oz.)
  • 3 tablespoons chopped parsley
  • ½ teaspoon each salt and pepper
  • + 105 more ingredients
    • 1 ½ cups couscous
    • ½ teaspoon ground turmeric
    • ½ teaspoon paprika
    • 1 tablespoon minced preserved lemon (see notes)
    • 3 tablespoons chopped parsley
    • 3 tablespoons chopped parsley
    • 3 tablespoons chopped parsley
    • 1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
    • ½ teaspoon paprika
    • ½ teaspoon each salt and pepper
    • 1 can (14 1/2 oz.) crushed or diced tomatoes
    • ½ teaspoon each salt and pepper
    • ½ teaspoon ground turmeric
    • 1 can (14 1/2 oz.) crushed or diced tomatoes
    • 1 ½ teaspoons ground cumin
    • 1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
    • ½ teaspoon each salt and pepper
    • 1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
    • 3 tablespoons chopped parsley
    • ½ teaspoon ground turmeric
    • 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
    • 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
    • ½ cup slivered onion (about 4 oz.)
    • ½ teaspoon each salt and pepper
    • 1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
    • ¼ cup pitted oil-cured or other black olives
    • 1 can (14 1/2 oz.) crushed or diced tomatoes
    • 1 tablespoon olive oil
    • 1 tablespoon minced preserved lemon (see notes)
    • 1 tablespoon olive oil
    • ½ teaspoon paprika
    • 1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
    • 1 ½ cups couscous
    • 3 tablespoons chopped parsley
    • ½ cup slivered onion (about 4 oz.)
    • ½ teaspoon paprika
    • 1 tablespoon minced preserved lemon (see notes)
    • 1 ½ cups couscous
    • 1 tablespoon olive oil
    • ¼ cup pitted oil-cured or other black olives
    • 1 ½ cups couscous
    • 1 can (14 1/2 oz.) crushed or diced tomatoes
    • ½ teaspoon paprika
    • ½ teaspoon paprika
    • ½ teaspoon ground turmeric
    • ½ teaspoon each salt and pepper
    • 1 ½ teaspoons ground cumin
    • ¼ cup pitted oil-cured or other black olives
    • 1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
    • ½ cup slivered onion (about 4 oz.)
    • 1 can (14 1/2 oz.) crushed or diced tomatoes
    • ½ cup slivered onion (about 4 oz.)
    • 1 ½ teaspoons ground cumin
    • ½ teaspoon paprika
    • 3 tablespoons chopped parsley
    • ½ teaspoon paprika
    • 1 ½ cups couscous
    • ½ cup slivered onion (about 4 oz.)
    • 1 can (14 1/2 oz.) crushed or diced tomatoes
    • ½ cup slivered onion (about 4 oz.)
    • 1 ½ teaspoons ground cumin
    • ¼ cup pitted oil-cured or other black olives
    • ¼ cup pitted oil-cured or other black olives
    • ½ teaspoon ground turmeric
    • 1 tablespoon minced preserved lemon (see notes)
    • 1 ½ cups couscous
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • 1 ½ cups couscous
    • 1 ½ teaspoons ground cumin
    • 1 tablespoon minced preserved lemon (see notes)
    • 1 ½ teaspoons ground cumin
    • 1 tablespoon olive oil
    • ½ teaspoon each salt and pepper
    • 1 ½ cups couscous
    • ½ cup slivered onion (about 4 oz.)
    • 1 ½ teaspoons ground cumin
    • ½ teaspoon each salt and pepper
    • ¼ cup pitted oil-cured or other black olives
    • 3 tablespoons chopped parsley
    • 1 ½ teaspoons ground cumin
    • ½ teaspoon ground turmeric
    • 1 tablespoon minced preserved lemon (see notes)
    • 1 tablespoon olive oil
    • 1 tablespoon minced preserved lemon (see notes)
    • 1 tablespoon olive oil
    • 1 tablespoon minced preserved lemon (see notes)
    • ½ teaspoon ground turmeric
    • ¼ cup pitted oil-cured or other black olives
    • ¼ cup pitted oil-cured or other black olives
    • 1 can (14 1/2 oz.) crushed or diced tomatoes

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 ...

View full recipe at My Recipes

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