Garlic Herb Tilapia with Lemon Couscous
Mediterranean Herb-Crusted Tilapia with Citrus Pearl Couscous
Ingredients:
4 tilapia fillets (about 6 oz each)
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh thyme leaves
2 tablespoons olive oil, divided
1 lemon, half juiced and half sliced
1 cup pearl couscous
2 cups vegetable broth
1 small red bell pepper, diced
1/2 cup cucumber, diced
1/4 cup red onion, finely diced
1/4 cup Kalamata olives, pitted and sliced (optional)
2 tablespoons fresh mint, chopped
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C).
In a small bowl, combine minced garlic, parsley, dill, thyme, 1 tablespoon olive oil, and juice from half a lemon. Mix well to create an herb paste.
Pat the tilapia fillets dry with paper towels and place them on a lined baking sheet.
Season the fillets with salt and pepper, then spread the herb mixture evenly over the top of each fillet.
Place lemon slices on top of the fillets and bake for 12-15 minutes, or until fish flakes easily with a fork.
While the fish is baking, heat 1 tablespoon olive oil in a medium saucepan over medium heat.
Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until lightly golden.
Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until the liquid is absorbed and couscous is tender.
Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
In a large bowl, combine the cooked couscous, diced bell pepper, cucumber, red onion, olives (if using), and mint. Season with salt and pepper to taste.
Serve each tilapia fillet over a bed of the lemon couscous.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings