Tilapia Baked in Couscous with Roasted Broccoli

Okay, so I have to be honest with you.  This is a totally new recipe for me.  I’m not even sure how its going to turn out – but it’s adapted from this Rachael Ray recipe and usually her stuff is fairly reliable, so I’m going to give it a try.  And I’ll try to update this to let you know how it turns out.  I’ve changed it a little to remove the nuts and to add a little more seasoning.  Tilapia is a really easy and versatile fish – and its mild enough that the kids eat it.  Plus, I used to try to do one fish and one vegetarian meal a week and while I haven’t been able to get my act together enough to do that, I am trying to do at least one or the other.   So this is our fish of the week.  And because it was such a big hit in our house, we’re also going to serve it with the roasted broccoli from last week. 


  • One 10-ounce box couscous
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1 tablespoon ground cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon turmeric
  • 2 garlic cloves, chopped
  • 2-3 shallots (or 1/2 a yellow onion), finely chopped
  • Salt and pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
  • Four 8-ounce tilapia fillets
  • 3 tablespoons chopped flat-leaf parsley


  1. Preheat the oven to 375°. In a large bowl, combine the couscous, sun-dried tomatoes, lemon zest, onions, garlic, and spices and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.
  2. 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, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2½ cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

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