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Tilapia Baked in Couscous

Yunhee Kim enlarge

By: Every Day with Rachael Ray Staff


Couscous steams right along with the fish in this delicious one-dish meal.

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PAIR WITH:

Columbia Crest Two Vines Sauvignon Blanc 2004 (Washington State)


  • 4 Servings
  • Prep 15 min
  • Cook 25 min

Ingredients:

  • One 10-ounce box couscous
  • 1/2 cup slivered almonds
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1 tablespoon ground cumin
  • Salt and pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
  • Four 8-ounce tilapia fillets
  • 3 tablespoons chopped flat-leaf parsley

Fare exchange
Substitute any thin, delicate white fish, such as red snapper or sole, for the tilapia.

Directions:

  1. Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes 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 2½ cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

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