with Smoky Roasted Veggies and Red Pepper Yogurt Sauce
Ingredients: Basa fillets • Zucchini • Sweet bell pepper • Red onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Middle Eastern spice blend (mustard) (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) • Parsley.
Allergens
Tags
Tilapia
300 g
Couscous
0.5 cup
Sweet Bell Pepper
1 unit(s)
Zucchini
1 unit(s)
Red Onion
1 unit(s)
Parsley
7 g
Lemon
1 unit(s)
Greek Yogurt
1 unit(s)
Roasted Pepper Pesto
0.25 cup
Middle Eastern Seasoning
15 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut onion into 1/2-inch slices.
- Core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half moons.
- To a parchment-lined baking sheet, add onion, peppers, zucchini, half the Middle Eastern Spice blend, and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
- Roast in bottom of oven for 18-22 min, stirring halfway until tender-crisp and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- To a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, stir in couscous. Remove pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- To a small bowl, add 1 tbsp (2 tbsp) yogurt and remaining Middle Eastern Spice Blend. Stir to combine. This is your fish marinade.
- In a medium bowl, combine pesto and remaining yogurt. Season wih salt and pepper. This is your yogurt sauce.
- Pat basa dry with paper towels. Arrange on a parchment-lined baking sheet. Season with salt, and pepper.
- Brush yogurt fish marinade over top.
- Roast in the top of the oven for 10-12 min, until basa is cooked through.**
- Fluff couscous with a fork. Stir in lemon juice, lemon zest and half the parsley.
- Divide couscous between bowls.
- Top with veggies and basa.
- Spoon yogurt sauce over top.
- Sprinkle remaining parsley over top.
620
kcal
Calories
24
g
Fat
7
g
Saturated Fat
59
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
46
g
Protein
95
mg
Cholesterol
1050
mg
Sodium
0.4
g
Trans Fat
1350
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Smoky Roasted Veggies and Red Pepper Yogurt Sauce