Ingredients: |
Ingredients: 1/2 C minced fresh cilantro, divided
1/4 C extra-virgin olive oil
2 Tbs grated fresh ginger
4 tsp smoked paprika
4 garlic cloves, minced
4 tsp grated lemon zest, divided
2 Tbs lemon juice
2 teaspoons ground cumin
1 1/2 tsp salt, divided
1/2 tsp pepper, divided
1/2 tsp brown sugar
1/4 tsp tsp red pepper flakes
1 1/2 C couscous
2 C boiling water
4 skinless tilapia fillets
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Directions: |
Directions:Preheat oven to 400º. In small bowl, combine 6 Tbs cilantro, oil, ginger, paprika, garlic, 1 Tbs lemon zest, lemon juice, cumin, 1/2 tsp salt, 1/4 tsp pepper, sugar, and pepper flakes in bowl. Set chermoula aside.
Combine couscous, 1/2 tsp salt, and boiling water in bowl, cover with plastic wrap. Let sit 5 minutes until liquid is absorbed. Fluff with fork. Stir in remaining 1 tsp lemon zest, and season with salt and pepper to taste.
Lay four 12x16 rectangles of aluminum foil on counter. Divide couscous evenly among foil rectangles. Pat tilapia dry with paper towels and sprinkle with remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Place tilapia on top of couscous and spoon 1 Tbs chermoula over top of each fillet. Fold top half of foil over fish and couscous, then tightly crimp edges into rough 9x6 packets.
Place packets on rimmed baking sheet and bake 20-24 minutes until fish registers 135º. Carefully open packets and slide onto individual plates. Sprinkle with remaining 2 Tbs cilantro. Serve with remaining chermoula. |
This recipe for Spiced Fish with Couscous is from