2 medium, chopped
sweet red pepper(s)
1 medium, seeded and chopped
1 medium, seeded and chopped (wear gloves to prevent irritation)
3 medium clove(s), minced
¼ tsp, threads
canned clam juice
fresh lemon juice
¼ tsp, freshly ground
uncooked tilapia fillet(s)
1 pound(s), fillet, cut into 1 x 2-inch strips
¾ pound(s), extra-large, peeled and deveined
⅓ cup(s), fresh, chopped
10 medium, kalamata, pitted and halved
2 cup(s), hot
- Heat the oil in a Dutch oven over medium-high heat. Add the onions, bell pepper, jalapeño pepper, garlic, ginger, cinnamon, and saffron. Cook, stirring frequently, until the vegetables begin to soften, 4–5 minutes.
- Add the clam juice, lemon juice, salt, and pepper to the pot; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are completely softened, about 10 minutes.
- Add the tilapia and shrimp to the pot; simmer, covered, until just opaque in the center, 6–7 minutes. Remove from the heat, then stir in the cilantro and olives. Serve over the couscous. Yields 1 1⁄4 cups fish mixture and 1⁄2 cup couscous per serving.