Smart Moroccan-Style Tilapia Fillets
with Cilantro-Yogurt Dressing and Couscous
Tender tilapia and a medley of veggies are seasoned with fragrant Harissa Spice Blend, then topped off with a dreamy herb-yogurt dressing and crispy shallots for layers of texture and flavour. It's a cozy meal perfect for any night of the week.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Zucchini
2 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shallot
7 g
Cilantro
2 unit(s)
Garlic, cloves
1 unit(s)
Greek Yogurt
(Contains Milk)
28 g
Crispy Shallots
(Contains Wheat)
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
• Peel, then cut shallot into 1/4-inch pieces.
• Peel, then mince or grate garlic.
• Core, then cut pepper into 1/4-inch pieces.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Cut tomatoes into 1/4-inch pieces.
• Add half the stock powder (use all for 4 ppl) and 1/3 cup (2/3 cup) water to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, remove from heat, then add half the couscous (use all for 4 ppl).
• Stir to combine. Cover and let stand, 5 min.
• When couscous is tender, fluff with a fork. Cover and set aside.
• Meanwhile, pat tilapia dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook, flipping halfway until cooked through, 3-5 min.**
• Transfer to a plate, then cover to keep warm.
• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then shallots, garlic, peppers, tomatoes and Harissa Spice Blend. (NOTE: Reference heat guide).
• Season with salt and pepper. Cook, stirring often, until veggies are tender, 4-5 min.
• Add zucchini and 1/3 cup (2/3 cup) water. Cook, stirring often, until zucchini is tender-crisp, 2-3 min. (NOTE: If liquid absorbs too quickly, add additional water, 1-2 tbsp at a time, as needed.)
• Meanwhile, roughly chop cilantro.
• Add yogurt, cilantro, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small bowl.
• Season with salt and pepper, then stir to combine.
• Divide couscous between plates. Top with veggies and tilapia.
• Spoon cilantro-yogurt dressing over top.
• Sprinkle half the crispy shallots (use all for 4 ppl) over top. (TIP: Save remaining crispy shallots for a future creation!)
If you've opted to get tilapia, pat dry with paper towel, then season with salt and pepper. Cook the same way the recipe instructs you to cook the shrimp. Then increase cook time to 3-5 min.**