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CousCous with Fish

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Member since 2013

Serves 4 | Prep Time 30 minutes | Cook Time 30 minutes


Israeli couscous with red bell pepper

One cup Israeli couscous (the kind that’s like little pearls, not the sandy variety)
One cup chicken or vegetable broth
One red bell pepper chopped finely
Two scallions – finely chopped
One clove garlic mashed
One bunch fresh cilantro, finely chopped
Salt and pepper
Two tablespoons of extra virgin olive oil

Baked Tilapia
Frozen tilapia fillets
Olive Oil


Boil broth in a soup pot.

Separately, lightly sauté couscous in one tablespoon olive oil in a pan.

Once the broth is boiling, add the couscous, half the cilantro and some salt to taste into the soup pot.

Turn heat to low, cover and let simmer for 7 minutes.

In the same pan, heat the second tablespoon of olive oil and add the garlic and scallions.

Sauté for about 2 minutes in medium heat and add red bell pepper, a dash of salt and freshly ground bell pepper.

Sauté for another minute and turn heat off.

Once the couscous is cooked, add sautéed bell pepper, rest of cilantro and mix in.

Cover and let stand for a minute and it’s ready to be served.


If frozen, thaw it in cold water for 15 minutes.

Wipe it dry.

Spring salt and pepper and lightly drizzle it with extra virgin olive oil.

Let sit for about 10 minutes or 30 minutes in the fridge.

Heat oven at 350 degrees.

Line a tray with tin foil and lightly oil it.

Place the fish and cook for 30 minutes.

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