BAKED TILAPIA FILLETS WITH COUSCOUS (for four)
one 10 ounce box couscous
½ cup slivered almonds
¼ cup sun-dried tomatoes, finely chopped
1 tablespoon ground cumin
salt and pepper
¼ cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
four 8 ounce tilapia fillets
3 tablespoons chopped flat-leaf parsley
- Preheat the oven to 375*. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the ¼ cup olive oil and the lemon juice.
- 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 it 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 2-1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with parsley.
from Rachael Ray