Couscous Encrusted Tilapia

Queen of Everything's Note:

Inspired by a recipe that Tyler Florence presented on How To Boil Water. I borrowed the technique and adapted it to fit the ingredients that I had on hand.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1/2 cup fresh parsley, chopped
• 1/4 cup sun-dried tomato, chopped
• 1/4 cup roasted red pepper, chopped
• 3 tablespoons chopped green olives
• 3 tablespoons toasted pine nuts, chopped
• 1/4 cup olive oil
• 1/4 cup white wine
• salt
• pepper
• 1 1/2 cups couscous
• 1 1/2 lbs tilapia fillets
• 2 cups water
• lemon

Directions:

1. Preheat the oven to 375 degrees F.
2. Stir together sun-dried tomatoes, red peppers, olives, pine nuts, olive oil, parsley, salt& pepper& couscous.
3. Place tilapia in a single layer in a baking dish and drizzle with wine, salt& pepper.
4. Spread couscous mixture over the top of the fish, filling in the whole dish.
5. Pour the water over the entire thing, being careful not to disturb the couscous.
6. Bake for 25 minutes.
7. Serve with a squeeze of fresh lemon juice.

Reviews

[magpie diner]

I was drawn to the simplicity of this, and we all like couscous. I had to sub a few ingredients on a few of the pantry items because I didn't have them, and I added garlic to the couscous, but aside from that, it's lovely! I actually made two dishes out of this, one tilapia (for me), and one with pork chops (for husband)...both worked out well, I just put the pork one in for a little longer and covered it up near the end as it was starting to really brown. Next time I think I'll add more garlic, won't skimp on the parsley and will maybe add lemon juice to the couscous as well. There's a million things you could do with this! Thanks for posting.

[Chef #619938]

The flavor was inspiringly fresh. I enjoyed the sweetness of the dried tomatos

[Mysterygirl]

I omitted the olives (I don't like them) and the pine nuts. I found this to be very tasty and easy. Next time I may add little bit more of the tomatos and red peppers though since I won't be adding the olives. I will definitely make this one again.