Tilapia Baked in Couscous |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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base on recipe from rachel ray everday - Couscous steams right along with the fish in this delicious one-dish meal. Substitute any thin, delicate white fish, such as red snapper or sole, for the tilapia. Ingredients:
1 (10 ounce) box couscous |
3/4 cup slivered almonds |
1/2 cup sun-dried tomato, finely chopped |
1 tablespoon ground cumin |
salt and pepper |
1/4 cup extra-virgin olive oil, plus |
2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced |
4 (8 ounce) tilapia fillets |
4 tablespoons chopped flat leaf parsley |
1/2 red onion, chopped |
Directions:
1. Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes, onion and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.
2. Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 21/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.
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