1. It's yummy and healthy.
2. The only thing you have to chop is a little red onion.
3. Just use what you have on hand. I change up the veggies almost every time based on what is in the fridge. The original recipe doesn't even call for veggies, so you can even skip them if you prefer ;)
3. EASY cleanup = You mix the ingredients in one bowl and use one baking dish for cooking.
4. Throw it in the oven and done!
I originally got this recipe from Rachel Ray, but have made several modifications over the years :)
Ingredients
- 3 - 4 tilapia fillets (3 is what usually fits well in my pyrex dish, but you can use 4)
- 10 ounces couscous
- 1/2 cup slivered almonds*
- 1/2 cup raisins*
- 2 cups spinach
- 1/4 red onion, sliced
- 1 14.5 oz can diced tomatoes
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon zumac (you can omit this if you don't have it. We just LOVE sumac!)
- 2 teaspoons paprika
- 1/2 cup extra-virgin olive oil (plus 1-2 tablespoons to separately coat baking dish)
- 1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
* I sometimes skip these if I don't have them on hand. This recipe is really flexible!
Directions
- Preheat the oven to 375 degrees . In a large bowl, combine all of the ingredients except for the tilapia.
- 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, drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture. Pour 2.5 cups water around the fish, cover with foil and bake until tender, about 30 minutes.
ENJOY!
