Recipe by Dr. Carrie
Adapted from Rachel Ray Everyday magazine, November 2006. I'm always looking for new ways to use couscous and easy new ways to cook fish. This looks colorful, fresh and tasty! Will be trying it next week. You can substitute any thin delicate white fish, like red snapper or sole.
Top Review by Autumn Butler
This was a really good dish and an awesome way to use couscous. I did make a couple of changes to the recipe: I didn't have any sun-dried tomatoes on hand, so I substituted 2 diced roma tomatoes. Also, I topped the dish with grated parmesan cheese--very nice!
- 10 ounces couscous
- 1⁄2 cup slivered almonds
- 1⁄4 cup sun-dried tomato, finely chopped
- 1 tablespoon ground cumin
- salt and pepper
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 lemon, thinly sliced
- 4 (8 ounce) tilapia fillets
- 2 1⁄2 cups water
- 3 tablespoons flat leaf parsley, chopped
Directions See How It's Made
- Preheat oven to 375°F.
- In a large bowl combine couscous, almonds, sun-dried tomatoes and cumin; season to taste with salt and pepper.
- Stir in the 1/4 Cup olive oil and the lemon juice.
- Drizzle 1 T olive oil over the bottom of a 9x13 baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 T olive oil.
- Cover the fish with the couscous mixture and arrange the lemon slices on top.
- Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, around 25 minutes.
- Top with chopped parsley and serve.