Garlic Dill Tilapia with Couscous salad

Name: Garlic Dill Tilapia with Couscous salad with Mediterranean inspired Couscous Salad and creamy dill sauce
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300 g Tilapia; ½ cup Couscous; 43 mL Creamy Dressing; ½ cup Feta Cheese, crumbled; 1 unit(s) Mini Cucumber; 4 g Dill-Garlic Spice Blend; 113 g Baby Tomatoes; 7 g Dill; 2 unit(s) Vegetable Broth Concentrate; 1 unit(s) Lemon; 4 g Cumin-Turmeric Spice Blend; 1 tbsp Butter*; 1 tsp Salt*; ⅓ tsp Pepper*; 1 tbsp Oil*

with Mediterranean inspired Couscous Salad and creamy dill sauce

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Flaky garlic dill tilapia served with a fresh tomato cucumber salad, fluffy couscous, and a creamy dill dressing, A light, flavorful dish that's perfect for a quick weeknight dinner or a refreshing lunch. Balanced, vibrant, and satisfying.

Allergens:

Tilapia

•Wheat

•Egg

•Milk

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time7 minutes

DifficultyEasy

Ingredients

serving amount

300 g

Tilapia

(Contains: Tilapia)

½ cup

Couscous

(Contains: Wheat)

43 mL

Creamy Dressing

(Contains: Egg, Milk)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

1 unit(s)

Mini Cucumber

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

113 g

Baby Tomatoes

7 g

Dill

2 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

1 unit(s)

Lemon

4 g

Cumin-Turmeric Spice Blend

(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1 tsp

Salt*

⅓ tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories650 kcal

Fat33 g

Saturated Fat11 g

Carbohydrate47 g

Sugar7 g

Dietary Fiber4 g

Protein43 g

Cholesterol120 mg

Sodium2170 mg

Trans Fat0.5 g

Potassium900 mg

Calcium175 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Pot

•Small Bowl

•Medium Bowl

Cooking Steps

Before start, preheat a large non-stick pan over medium-high.
Wash and dry all produce.
To a medium pot, add 2/3 cup (1 1/3 cups) water, Cumin-Turmeric Spice Blend and vegetable broth concentrate. Season with salt and bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

Halve baby tomatoes.
Halve cucumber lengthwise. Cut into 1/4-inch moons.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Strip dill leaves from stems, then roughly chop.
To a small bowl, add creamy dressing, half the dill, remaining Dill-Garlic Spice-Blend, lemon zest and 1 tsp (2 tsp) lemon. Season with salt and pepper, then stir to combine.

Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and half the Dill-Garlic Spice Blend.
To the hot pan, add 1 tbsp (2 tbsp) oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.**

To a medium bowl, add tomatoes, cucumber, remaning dill, remaining lemon juice, 1 tbsp (2 tbsp) oil and feta. Season with salt and pepper, then toss to combine.

Fluff couscous with 1 tbsp (2 tbsp) butter and lemon zest. Season with salt and pepper.
Divide couscous between plates.
Divide salad between plates.
Divide tilapia between plates.
Spoon sauce over tilapia.