Carb Smart Golden Tilapia and Coconut Sauce
with Veggies and Couscous- Tilapia
- Wheat
- Soy
- Sulphites
- Milk
- Gluten
- May contain traces of allergens
- Mustard
- Milk
- Fish
- Soy
- Crustaceans
- Egg
- Sesame
- Sulphites
- Wheat
- Tree nuts
- Peanuts
- Triticale
Ingredients: Tilapia fillets • Coconut milk (coconut extract, water) • Zucchini • Baby tomato • Moroccan couscous (wheat) (durum wheat semolina) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
28 g
Baby Spinach
1 unit(s)
Coconut Milk
14 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
3.75 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. 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.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Using a fork, pierce tomatoes.
- Roughly chop spinach.
- To an unlined baking sheet, add zucchini, tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Broil veggies in the middle of the oven for 8-12 min, stirring halfway until veggies are lightly charred and tender.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces, then season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, tilapia and Cumin-Turmeric Spice Blend. Cook for 2-4 min, stirring occasionally, until tilapia is opaque and cooked through.**
- Transfer tilapia to a plate.
- Reheat the same pan over medium.
- Add coconut milk, half the stock powder (use all for 4 servings) and half the curry paste (use all for 4 servings).
- Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.
- Add tilapia. Stir to coat.
- Fluff couscous with a fork. Stir in spinach.
- Divide couscous between bowls.
- Top with veggies and curried tilapia.
- Sprinkle with half the crispy shallots (use all for 4 servings).
If you've opted to get tilapia, pat dry with paper towels. Cut into 1 1/2-inch pieces, then season with salt and pepper. When pan is hot, add 1/2 tbsp (1 tbsp) oil, tilapia and Cumin-Turmeric Spice Blend. Cook for 2-4 min, stirring occasionally, until tilapia is opaque and cooked through.**
