Recipe by Queen of Everything
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.
Top Review by 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.
- 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
- 1 1⁄2 cups couscous
- 1 1⁄2 lbs tilapia fillets
- 2 cups water
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Stir together sun-dried tomatoes, red peppers, olives, pine nuts, olive oil, parsley, salt& pepper& couscous.
- Place tilapia in a single layer in a baking dish and drizzle with wine, salt& pepper.
- Spread couscous mixture over the top of the fish, filling in the whole dish.
- Pour the water over the entire thing, being careful not to disturb the couscous.
- Bake for 25 minutes.
- Serve with a squeeze of fresh lemon juice.