Tilapia with Bell Peppers and Parsley-Spiked Couscous

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


  • 1 7.6 ounce box couscous
  • 1/2 cup plus 2 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 skinless tilapia fillets (about 1 1/4 pounds), patted dry
  • 2 lemons, cut into wedges
  • 2 bell peppers, cut into thin strips
  • 1 onion, thinly sliced


Step 1

In a small saucepan, bring 1 1/2 cups salted water to a boil; remove from the heat, stir in the couscous, cover and let stand for 5 minutes. Using a fork, stir in 1/2 cup parsley, salt and pepper. Keep warm.

Step 2

Meanwhile, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Season the fish with salt and pepper, add to the pan and cook, turning once, until golden-brown and just cooked through, 5 to 7 minutes. Transfer to a serving platter, squeeze a wedge of lemon over each fillet and tent with foil to keep warm.

Step 3

Using the same skillet, heat the remaining 1 tablespoon olive oil. Add the bell peppers and onion and season with salt and pepper; cook until softened and golden-brown, 6 to 8 minutes. Spoon the vegetables over the tilapia and sprinkle with the remaining 2 tablespoons parsley. Serve with the couscous and remaining lemon wedges.

Recipe courtesy of Rachael Ray

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