Tilapia With Tomatoes And Garbanzos

By Sunset
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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

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