Name: Pan-Fried Tilapia with Couscous & Orange Avocado Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 710 ml chicken or vegetable broth; 1 small pkg fresh basil; 1 small bunch green onions (scallions); 3 oranges; 1.02 kg tilapia fillet; 1 ½ cups whole wheat couscous; 3 yellow bell peppers; black pepper; cayenne pepper; coriander, ground; cumin, ground; extra virgin olive oil; salt; turmeric, ground; white wine vinegar

Pan-Fried Tilapia with Couscous & Orange Avocado SaladPan-Fried Tilapia with Couscous & Orange Avocado Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

710 ml chicken or vegetable broth

1 small pkg fresh basil

1 small bunch green onions (scallions)

3 oranges

1.02 kg tilapia fillet

1 ½ cups whole wheat couscous

3 yellow bell peppers

black pepper

cayenne pepper

coriander, ground

cumin, ground

extra virgin olive oil

salt

turmeric, ground

white wine vinegar

Instructions

In a medium saucepan, bring broth and spices to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, wash and dry the fresh produce.

Zest oranges into a large bowl, then add oil, vinegar, and spices; whisk to combine the dressing. (Reserve oranges for the next step.)

Cut off skin and white pith from the oranges; slice between the membranes to release segments. Cut each segment crosswise into bite-sized pieces and add to the bowl with the dressing.

Trim, seed, and halve bell peppers crosswise, then slice into thin strips; add to the bowl.

Trim green onions and cut crosswise into ¼-inch pieces; add to the bowl and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat tilapia dry with paper towels and place on a plate; season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add tilapia and cook, flipping once, until fish is crispy and easily flakes with a fork, about 6 minutes; remove from heat.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl with orange and bell pepper.

Halve and pit avocados; scoop out with a spoon and small dice the flesh. Add to the bowl and stir to combine the salad.

To serve, divide couscous, tilapia, and salad between plates. Enjoy!

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