Creamy Sun-Dried Tomato Pesto Tilapia
with Sweet Peppers and Pearl Couscous- Tilapia
- Milk
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
Ingredients: Tilapia fillets • Sweet bell pepper • Pearl couscous (wheat) (durum wheat semolina) • Yellow onion • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
2 unit(s)
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
56 mL
Cream
(Contains: Milk)
¾ cup
Pearl Couscous
(Contains: Wheat May be present: Soy, Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Cream Cheese
(Contains: Milk)
½ unit(s)
Yellow Onion
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Butter*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
- Peel, then mince or grate garlic.
- Pat tilapia dry with paper towels, then cut into 1 1/2-inch pieces. Season with salt and pepper.
- To the boiling water, add couscous. Reduce heat to medium. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) couscous water, then drain and return couscous to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter, then stir to coat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring often, until tender-crisp.
- Add garlic and Cream Sauce Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, add pesto, cream cheese and reserved couscous water. Cook for 2-3 min, stirring often, until cheese is melted and sauce thickens slightly.
- Reduce heat to medium.
- Add tilapia and cream. Cook for 2-3 min, stirring occasionally, until tilapia turns opaque.**
- Remove from heat.
- Season couscous with salt and pepper.
- Divide couscous between bowls. Top with sun-dried tomato pesto tilapia.
If you've opted to get tilapia, pat dry with paper towels, then cut into 1 1/2-inch pieces. Season and cook in the same way recipes instructs you to season and cook shrimp.**
