Mustard-Apricot Tilapia with Couscous

30 4 servings,1/4th recipe (280 g) each
Recipe By
Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

4 servings,1/4th recipe (280 g) each

Never tried Israeli couscous? Now's your chance - quick-cooking baked tilapia is served with a side of Israeli couscous in this super-fast entrée. Also known as pearl couscous, Israeli couscous is made from semolina or wheat flour and tastes similar to regular couscous.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Heat oil in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. Stir in couscous; cook and stir 1 min. Add broth and broccoli; stir. Bring to boil; cover. Simmer 8 min. or until liquid is absorbed.
  • Meanwhile, place fish in single layer in shallow pan sprayed with cooking spray. Mix jam and mustard; spread over fish. Bake 10 min. or until fish flakes easily with fork.
  • Stir Parmesan into couscous mixture; spoon onto 4 plates. Top with fish and cilantro.

Substitute

Substitute mango chutney for the jam.

Substitute

Prepare using halibut or salmon fillets.

Servings

  • 4 servings,1/4th recipe (280 g) each

Nutritional Information

Serving Size 4 servings,1/4th recipe (280 g) each
AMOUNT PER SERVING
Calories 410
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 60mg
Sodium 270mg
Carbohydrate 49g
Dietary fibre 4g
Sugars 6g
Protein 38g
   
Vitamin A 10 %DV
Vitamin C 45 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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