Grilled Tilapia with Couscous and Steamed Zucchini

Ingredients

• tilapia fillet 5 oz
• cooked couscous 1 cup
• zucchini 1 cup
• olive oil 1 tbsp

Method

1. Prepare the Tilapia. Pat the 5 oz tilapia fillet dry with paper towels to remove excess moisture. This helps the fish grill evenly and prevents sticking.
   Tip: Dry fish cooks better and develops a nice crust.
2. Preheat the Grill. Preheat your grill or grill pan over medium-high heat for about 5 minutes. Lightly oil the grill grates or pan to prevent sticking.
   Tip: Use a paper towel dipped in oil and tongs to oil the grill safely.
3. Grill the Tilapia. Place the tilapia on the grill and cook for about 3-4 minutes per side. The fish is done when it flakes easily with a fork and is opaque throughout.
   Tip: Avoid flipping too often; one flip is enough for even cooking.
4. Cook the Couscous. If you don’t have pre-cooked couscous, prepare it now. Boil water (about 1 cup), pour over 1/3 cup dry couscous in a bowl, cover and let it steam for 5 minutes, then fluff with a fork.
   Tip: Use broth instead of water for more flavor.
5. Steam the Zucchini. Slice zucchini into half-inch rounds. Place in a steamer basket over boiling water, cover, and steam for 5-7 minutes until tender but still slightly crisp.
   Tip: Avoid overcooking to keep zucchini vibrant and nutritious.
6. Assemble the Dish. Place the cooked couscous on a plate, add the steamed zucchini on the side, and top with the grilled tilapia. Drizzle 1 tablespoon of olive oil evenly over the entire dish for flavor and healthy fats.
   Tip: Drizzling olive oil last preserves its flavor and nutrients.

Pro tips

• Pat fish dry before grilling to prevent sticking and promote browning.
• Fluff couscous with a fork to keep it light and fluffy.