Tilapia with Tomatoes and Garbanzos Recipe – Sunset Magazine

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