Moroccan-Inspired Tilapia and Veggie Tagine
with Couscous
Ingredients: Tilapia fillets • Zucchini • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Moroccan couscous (wheat) (durum wheat semolina) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
8 g
Moroccan Spice Blend
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
2 unit(s)
Garlic, cloves
2 tbsp
Apricot Spread
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Wheat, Sulphites, Egg, Crustaceans, Gluten, Fish)
125 g
Roasted Peppers
(May contain traces of: Milk, Tree nuts, Sulphites, Fish)
4 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Wheat, Sulphites, Egg, Crustaceans, Gluten, Fish)
½ cup
Couscous
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Zucchini
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Wheat, Sulphites, Egg, Crustaceans, Gluten, Fish)
7 g
Parsley
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Pat tilapia dry with paper towels, then cut into 1-inch pieces. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper. Toss to coat.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and broth concentrate. 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.
- While couscous cooks, heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then zucchini.
- Cook for 2-3 min, stirring often, until zucchini begins to soften. Season with salt and pepper.
- To the pot, add tomato sauce base, garlic and remaining Moroccan Spice Blend. Cook for 1-2 min, stirring often, until zucchini is coated.
- Add roasted red peppers, half the liquid from the roasted red peppers, apricot spread, 1/4 cup (1/2 cup) water and tilapia. Stir to combine. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and tilapia is cooked through.** Season with salt and pepper.
- While tagine cooks, fluff couscous with a fork. Add half the parsley and 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to combine.
- Divide couscous and tilapia tagine between bowls. Sprinkle remaining parsley over top.
If you've opted to get tilapia, pat dry with paper towels, then cut into 1-inch pieces. Season and cook in the same way recipe instructs you to season and cook shrimp.**
