Grilled Tilapia with Couscous and Steamed Vegetables

Ingredients

• Tilapia fillet 5 oz
• Whole wheat couscous 3/4 cup cooked
• Steamed mixed vegetables (carrots, peas, corn) 1 cup
• Olive oil 1 tsp

Method

1. Prepare the couscous. Bring water to a boil according to the couscous package instructions. Typically, use about 1/2 cup water for 3/4 cup cooked couscous. Once boiling, add the couscous, cover, and remove from heat. Let it steam for 5 minutes, then fluff with a fork.
   Tip: Fluffing with a fork prevents the couscous from clumping and keeps it light.
2. Steam the mixed vegetables. Place the mixed vegetables in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until tender but still crisp. If using frozen vegetables, steam until heated through.
   Tip: Avoid overcooking to retain nutrients and vibrant color.
3. Prepare the tilapia fillet. Pat the tilapia dry with paper towels. Brush both sides lightly with olive oil to prevent sticking and add flavor. Season with salt and pepper if desired.
   Tip: Drying the fish helps achieve a nice sear when grilling.
4. Grill the tilapia. Preheat your grill or grill pan to medium-high heat. Place the tilapia fillet on the grill and cook for about 3-4 minutes per side, or until the fish flakes easily with a fork and is opaque throughout.
   Tip: Use a spatula to gently flip the fish to avoid breaking it.
5. Plate and serve. Divide the couscous and steamed vegetables evenly between two plates. Place the grilled tilapia on top or alongside. Drizzle the remaining olive oil over the vegetables and couscous for added flavor.
   Tip: Garnish with fresh herbs like parsley or lemon wedges for extra freshness.

Pro tips

• To prevent tilapia from sticking to the grill, make sure the grill is hot and the fish is well oiled.
• You can add a squeeze of lemon juice over the fish after grilling to enhance flavor.