Tilapia with Bell Peppers and Parsley-Spiked Couscous

Tilapia with Bell Peppers and Parsley-Spiked Couscous
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 7.6 ounce box couscous
  • 1/2 cup plus 2 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 skinless tilapia fillets (about 1 1/4 pounds), patted dry
  • 2 lemons, cut into wedges
  • 2 bell peppers, cut into thin strips
  • 1 onion, thinly sliced


In a small saucepan, bring 1 1/2 cups salted water to a boil; remove from the heat, stir in the couscous, cover and let stand for 5 minutes. Using a fork, stir in 1/2 cup parsley, salt and pepper. Keep warm.

Meanwhile, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Season the fish with salt and pepper, add to the pan and cook, turning once, until golden-brown and just cooked through, 5 to 7 minutes. Transfer to a serving platter, squeeze a wedge of lemon over each fillet and tent with foil to keep warm.

Using the same skillet, heat the remaining 1 tablespoon olive oil. Add the bell peppers and onion and season with salt and pepper; cook until softened and golden-brown, 6 to 8 minutes. Spoon the vegetables over the tilapia and sprinkle with the remaining 2 tablespoons parsley. Serve with the couscous and remaining lemon wedges.