Weeknight dinner ready in less than 30 minutes. Excellent.
No measurements, just add what you have on hand and use as much as you're in the mood for! I had whole wheat couscous, dates, red and orange bell peppers, green onions, and tilapia. Dinner for two coming right up!
- In small pot, boil 1 1/4 cup water with 1 tablespoon butter and sprinkling of sea salt.
- While water is working on boiling, chop up desired veggies, dried fruit, whatever suits your taste buds, to go with couscous. Set aside (just leave it on your cutting board for now, you don't need the cutting board again).
- For your fish, heat up a pot or pan (I used a smaller cast iron pot so I wouldn't have to clean up any potential splattering) on medium heat with a tablespoon of butter. In a shallow bowl, pour in approximately 1/4 cup of unbleached all-purpose flour, sprinkle in some sea salt, and lightly coat tilapia fillets. If pot is hot enough, gently lay in coated tilapia, should sizzle. Cook for a few minutes on each side, should have a golden brown crust and fish should flake if done. Don't cook covered or crust will be soggy.
- By now your initial pot of water should be boiling, pour in 1 cup of uncooked couscous, stir thoroughly, cover, remove from heat and let sit for at least five minutes without looking in the pot.
- If you have a few minutes before you can move on, clean up the kitchen a bit so you don't have to do it later! Once tilapia is done, remove gently on a plate, set aside. With the yummy brown bits of butter, pour in your cutting board full of chopped veggies and such. Stir for a few minutes to meld all the flavors. Couscous should be ready to be poured in to the colorful mix now. Stir until combined.
- Plate and enjoy!