Adapted from 30 minute meals by Rachael Ray
| 10 | ounce couscous |
| 1/4 | cup slivered almonds |
| 1 | tablespoon ground cumin |
| 1 | Salt and pepper |
| 1/4 | cup extra-virgin olive oil |
| 2 | tbls extra-virgin olive oil |
| 1 | tablespoon fresh lemon juice |
| 1/4 | cup lemon |
| 32 | ounce tilapia fillets |
| 3 | tablespoons parsley |
- Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.
- Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.
Fish, Main Dish, American, Bake
| Nutrition Facts | ||||||
Serving Size 345.3g |
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Amount Per Serving |
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Calories 680 Calories from Fat
235 |
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% Daily Value* |
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Total Fat
26.1g 40%
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Saturated Fat
4.0g 20%
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Trans Fat
0.0g |
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Cholesterol
111mg 37%
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Sodium
93mg 4%
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Total Carbohydrates
58.4g 19%
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Dietary Fiber
4.8g 19%
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Sugars
0.7g |
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Protein
53.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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