Lemon Tilapia with Garlic Parsley Couscous

Lemon Tilapia with Garlic Parsley Couscous
Lemon Tilapia with Garlic Parsley Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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