Couscousencrustedtilapia Recipes

TILAPIA BAKED IN COUSCOUS

Steps:

• Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes, onion and cumin and season to taste with salt and pepper. Stir in the 1/4 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 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.

CROWD-PLEASING COUSCOUS

Steps:

• Heat the olive oil in a medium pot over medium heat. Add the onions and saute for a few minutes, until softened. Add the apricots and couscous, and cook for 2 minutes to toast the couscous. Add 1 1/4 cups water, the beef broth and the salt, and bring to a boil. Turn the heat down to low, cover and cook, stirring occasionally, until the liquid is absorbed and the couscous is tender, 10 to 12 minutes.
• Transfer the couscous to a serving dish and serve warm.

CITRUS COUSCOUS CUPS

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter
• For the pastry cups: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray. Unroll the pie crusts on a lightly floured work surface. Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust. Press the dough into the prepared muffin cups. Bake until light golden, 10 minutes. Cool completely before filling, 15 minutes.
• For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper.
• For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.
• To assemble: Pour the dressing over the salad and toss until coated. Spoon the mixture into the cooled pastry cups and serve.

EASY COUSCOUS PILAF

Steps:

• In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
• Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

PARMESAN COUSCOUS

Steps:

• In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in the remaining ingredients.

CURRIED COUSCOUS

Steps:

• Bring the butter, broth, and 1/3 cup water to boil in a medium saucepan.
• Gradually stir in the curry powder, allspice and couscous.
• Remove from heat, cover and let stand for 5 minutes.
• Fluff couscous with a fork.

COUSCOUS CAPRESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Pour boiling water over couscous in a bowl. Cover bowl with plastic wrap. Let couscous soak until the water is completely absorbed, about 5 minutes.
• Slice the tops from tomatoes and take a very small slice of the bottoms so they will be stable upright. Use a spoon to remove and discard the tomato innards. Put tomatoes in the prepared baking dish.
• Bake tomatoes in the preheated oven until lightly charred at the edges, about 20 minutes.
• Line the inner walls of each tomato with 4 basil leaves.
• Toss mozzarella cheese with the couscous; stuff into tomatoes. Drizzle balsamic vinegar over the top of the stuffed tomatoes.

COUSCOUS ENCRUSTED TILAPIA

Steps:

• Preheat the oven to 375 degrees F.
• Stir together sun-dried tomatoes, red peppers, olives, pine nuts, olive oil, parsley, salt& pepper& couscous.
• Place tilapia in a single layer in a baking dish and drizzle with wine, salt& pepper.
• Spread couscous mixture over the top of the fish, filling in the whole dish.
• Pour the water over the entire thing, being careful not to disturb the couscous.
• Bake for 25 minutes.
• Serve with a squeeze of fresh lemon juice.