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Lemon Tilapia with Garlic Parsley Couscous


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  • 1/2 large red onion, thinly sliced
  • Juice of 1/2 lemon, plus 1/2 lemon cut lengthwise into 4 wedges
  • Salt and Pepper
  • 3 cloves garlic, thinly sliced
  • 2 cups chicken broth
  • One 10 oz box plain couscous
  • 1/4 bunch flat leaf parsley, chopped
  • 2 eggs
  • 4-5 oz tilapia fillets


Servings 4


Step 1

1. In a small bowl, combine the onion and lemon juice and season with salt and pepper. In a med saucepan, heat 1 tbs olive oil over med heat. Add the garlic and cook for 1 min. Add the chicken broth, season with salt, cover and bring to a boil. Stir in the couscous and parsley and remove from the heat; cover and let stand for at least 5 min before fluffing with a fork.

2. On a shallow plate, beat the eggs with 1 tbs water. In a large nonstick skillet, heat 1 tbs olive oil over med-high heat. Working in w batches, season the fish with salt and pepper, then dip into the egg mix. turning to coat, add to the pan. Cook, turning once, until golden, about 5 min, transfer to paper towels to drain. Repeat with the remaining ingredients.

3. Divide the couscous among 4 plates. Arrange the fish on top and sprinkle with the pickled onion. Serve with the lemon wedges


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