Tilapia is fully cooked when internal temperature reaches 145°F. Use silicone or wooden utensils with nonstick pans to avoid scratching. If you modify your meal, refer to the CUSTOMIZE card for adjusted instructions.
Ingredients
1 tsp Turmeric
0.5 cup Toasted Pearl Couscous
1 whole Lemon
0.25 oz Cilantro
0.5 oz Sliced Almonds
2 whole Carrots
2 whole Tilapia Fillets
2 tsp Moroccan-Style Seasoning
1.5 oz Lemon Aioli
1 tsp Chili Flakes
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
0 Water
Tools
small pot
large nonstick pan
baking sheet
small bowl
measuring cup & spoons
peeler
microplane
thermometer
oven mitt
foil
Click anywhere to see instructions→
Green Chef
Moroccan-Spiced Tilapia with Couscous
Roasted carrots, lemon aïoli
⏱️ 30 min🍽️ 2 servings
Cooking Tips
Tilapia is fully cooked when internal temperature reaches 145°F. Use silicone or wooden utensils with nonstick pans to avoid scratching. If you modify your meal, refer to the CUSTOMIZE card for adjusted instructions.
Ingredients
1 tsp Turmeric
0.5 cup Toasted Pearl Couscous
1 whole Lemon
0.25 oz Cilantro
0.5 oz Sliced Almonds
2 whole Carrots
2 whole Tilapia Fillets
2 tsp Moroccan-Style Seasoning
1.5 oz Lemon Aioli
1 tsp Chili Flakes
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
0 Water
Tools
small pot large nonstick pan baking sheet small bowl measuring cup & spoons peeler microplane thermometer oven mitt foil
Mise en Place
1
Prepare vegetables and herbs
Trim and peel 2 whole carrots (4 whole for 4 servings). Medium dice into ½-inch pieces. De-stem ¼ oz cilantro (½ oz for 4 servings) and finely chop the leaves.
2
Zest and segment lemon
Zest half of 1 whole lemon (2 whole for 4 servings) over a small bowl. Quarter the lemon to create wedges.
3
Chop almonds
Roughly chop ½ oz sliced almonds (1 oz for 4 servings).
4
Prepare tilapia fillets
Pat 2 (5 oz) tilapia fillets (4 (5 oz) for 4 servings) dry with paper towels.
5
Gather cookware and tools
Get out a small pot, large nonstick pan, baking sheet, small bowl, measuring cup & spoons, peeler, and microplane (or small holes of a box grater). Preheat oven to 425 degrees.
Cooking Steps
1
Start Couscous
Preheat oven to 425 degrees. Heat a drizzle of olive oil in a small pot over medium-high heat. Add 1/4 teaspoon of turmeric (1/2 teaspoon for 4 servings) to hot pot. Cook about 30 seconds, stirring frequently. Add 1 cup water and 1/4 teaspoon salt (2 cups water and 1/2 teaspoon salt for 4) and bring to a boil. Once boiling, stir in toasted pearl couscous. Reduce heat to medium low. Simmer 11-14 minutes, or until couscous is al dente and water has absorbed. Remove from heat. (You'll finish the couscous in Step 5.)
2
Prep Ingredients
Zest half the lemon with a microplane (or on small holes of a box grater) over a small bowl. Quarter the lemon. De-stem cilantro; finely chop leaves. Roughly chop sliced almonds. Trim and peel carrots. Medium dice into pieces, about 1/2 inch each.
3
Roast Carrots
Spread carrots out in a single layer on a lightly oiled, foil-lined baking sheet. Drizzle lightly with cooking oil. Season with salt and pepper. Stir to coat. Roast 12-14 minutes, or until fork-tender, stirring halfway through.
4
Season & Cook Tilapia
Pat tilapia fillets dry with paper towels. Season with Moroccan-style seasoning, salt, and pepper. Heat a drizzle of cooking oil in a large nonstick pan over medium heat. Add tilapia to hot pan. Sear 2-3 minutes on each side, or until fully cooked.
5
Finish Couscous
Add roasted carrots, lemon zest, about half the cilantro, and juice from two lemon wedges (four wedges for 4 servings) to the pot with couscous. Stir to combine.
6
Plate Your Dish
Divide Moroccan-spiced tilapia between plates. Place couscous next to tilapia. Drizzle tilapia with lemon aioli. Garnish with almonds, remaining cilantro, and chili flakes to taste. Serve with remaining lemon wedges. Enjoy!