Smart Moroccan-Style Tilapia
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Smart Moroccan-Style Tilapia

Smart Moroccan-Style Tilapia

with Cilantro-Yogurt Dressing and Couscous

Juicy tilapia and a medley of veggies are seasoned with fragrant Moroccan Spice Blend, then topped off with a dreamy herb-yogurt dressing and crispy shallots for layers of texture and flavour. It's a cozy meal perfect for any night of the week.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Calorie Smart
•Quick
•Spicy
•Carb Smart
Allergens:
Tilapia
•Wheat
•Milk
•Soy
•Sulphites

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains Tilapia)

¼ cup

Couscous

(Contains Wheat)

1 unit(s)

Zucchini

2 unit(s)

Tomato

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shallot

7 g

Cilantro

2 unit(s)

Garlic, cloves

1 unit(s)

Greek Yogurt

(Contains Milk)

28 g

Crispy Shallots

(Contains Wheat May contain Sesame, Soy, Sulphites, Tree nuts, Mustard, Gluten, Milk, Peanuts)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)

1 tbsp

Moroccan Spice Blend

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

Not included in your delivery

0.13 tsp

Salt*

1.5 tbsp

Oil*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories520 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate44 g
Sugar13 g
Dietary Fiber6 g
Protein42 g
Cholesterol80 mg
Sodium1080 mg
Trans Fat0 g
Potassium1300 mg
Calcium150 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

•Medium Pot
•Measuring Cups
•Strainer
•Large Non-Stick Pan
•Measuring Spoons
•Small Bowl

Instructions

Prep
1
  • Peel, then cut shallot into 1/4-inch pieces. 
  • Peel, then mince or grate garlic.
  • Core, then cut pepper into 1/4-inch pieces.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Cut tomatoes into 1/4-inch pieces.
Make couscous
2
  • Add half the stock powder (use all for 4 ppl) and 1/3 cup (2/3 cup) water to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, remove from heat, then add half the couscous (use all for 4 ppl).
  • Stir to combine. Cover and let stand, 5 min.
  • When couscous is tender, fluff with a fork. Cover and set aside.
Cook tilapia
3
  • Meanwhile, pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook, flipping once, until tilapia is opaque and cooked through, 3-5 min.**
  • Transfer to a plate, then cover to keep warm.
Cook veggies
4
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then shallots, garlic, peppers, tomatoes and Moroccan Spice Blend.
  • Season with salt and pepper. Cook, stirring often, until veggies are tender, 4-5 min.
  • Add zucchini and 1/3 cup (2/3 cup) water. Cook, stirring often, until zucchini is tender-crisp, 2-3 min. (NOTE: If liquid absorbs too quickly, add additional water, 1-2 tbsp at a time, as needed.)
  • Stir in tilapia. Remove the pan from heat.
Make cilantro-yogurt dressing
5
  • Meanwhile, roughly chop cilantro.
  • Add yogurt, cilantro, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small bowl.
  • Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Divide couscous between plates. Top with veggies and tilapia.
  • Spoon cilantro-yogurt dressing over top.
  • Sprinkle half the crispy shallots (use all for 4 ppl) over top. (TIP: Save remaining crispy shallots for a future creation.)
7

If you've opted to get tilapia, pat dry and cut into 1 1/2-inch pieces. Cook tilapia in the same way the recipe instructs you to cook the shrimp.**