Spicy Herbed Moroccan Tilapia Stew over Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Tilapia filets (9 oz) 1/2 cup Whole Wheat Couscous2 Lemons1 tsp Better Than Boullion Chicken base3 cloves Garlic minced10 Basil leaves1 tsp Cumin1/4 tsp Cinnamon2 tbsp Fresh Chives1 tbsp Fresh Oregano1 tbsp Cilantro1 cup Trader Joe’s frozen Haricot Vert1 cup cherry tomatoes chopped8 medium Baby Carrots sliced thinly1/4 tsp cayennesalt & pepper to tastecooking spray
Add 1/2 cup water the juice of one lemon and chicken boullion paste in a small saucepan and bring to a boil, stir in couscous cover and remove from heat.
Heat a large saucepan coated in cooking spray on a medium heat. Add garlic, cayenne, cumin, cinnamon, half the basil, cilantro, and oregano. Give it all a stir and put the fish fillets on top. Add the tomatoes and beans and carrots. Squeeze in the juice from the remaining lemon. Put a lid on the pan. Bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily. Taste, and season with salt and pepper.
By the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve. Spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. Top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves and chives.
Number of Servings: 2
Recipe submitted by SparkPeople user TRESSALA.
Heat a large saucepan coated in cooking spray on a medium heat. Add garlic, cayenne, cumin, cinnamon, half the basil, cilantro, and oregano. Give it all a stir and put the fish fillets on top. Add the tomatoes and beans and carrots. Squeeze in the juice from the remaining lemon. Put a lid on the pan. Bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily. Taste, and season with salt and pepper.
By the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve. Spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. Top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves and chives.
Number of Servings: 2
Recipe submitted by SparkPeople user TRESSALA.
Nutritional Info Amount Per Serving
- Calories: 426.4
- Total Fat: 5.2 g
- Cholesterol: 52.6 mg
- Sodium: 524.9 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 11.0 g
- Protein: 38.1 g
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