and Turmeric Cauliflower and Cilantro Couscous
Allergens
Tags
Tilapia
300 g
Cauliflower
285 g
Couscous
0.5 cup
Mango
1 unit(s)
Lime
1 unit(s)
Red Onion
1 unit(s)
Cilantro
7 g
Cashews, chopped
28 g
Shredded Coconut
2 tbsp
Cumin-Turmeric Spice Blend
4 g
Chili Pepper
1 unit(s)
Oil
3 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Cut cauliflower into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch slices.
- To an unlined baking sheet, add cauliflower, onions, Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat. Roast in the middle of the oven for 18-22 min, stirring halfway, until tender.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to allow couscous to rehydrate.
- Meanwhile, peel, pit, then cut mango into 1/4-inch pieces.
- Roughly chop cilantro.
- Zest, then juice lime.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
- To a medium bowl, add mango, half the chillies, half the cilantro, half the lime juice and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Stir to combine. (NOTE: This is your mango salsa!)
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper. Rub 1 tsp (2 tsp) olive oil over tilapia.
- Sprinkle coconut over one side of tilapia, gently pressing with fingers to adhere.
- When the pan is hot, add 1 tbsp (2 tbsp) olive oil, then tilapia, coconut-sides down. Reduce heat to medium. Pan-fry for 3-4 min per side, until tilapia is cooked through.**
- Fluff couscous with a fork. Stir in lime zest.
- Drizzle remaining lime juice over roasted veggies and toss to coat.
- Divide couscous between bowls.
- Top with roasted veggies and tilapia.
- Spoon mango salsa over top.
- Sprinkle cashews, remaining cilantro and remaining chilies over top.
760
kcal
Calories
35
g
Fat
9
g
Saturated Fat
73
g
Carbohydrate
23
g
Sugar
10
g
Dietary Fiber
44
g
Protein
75
mg
Cholesterol
430
mg
Sodium
0
g
Trans Fat
1500
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
and Turmeric Cauliflower and Cilantro Couscous
and Turmeric Cauliflower and Cilantro Couscous
with Turmeric Cauliflower and Cilantro Couscous
and Turmeric Cauliflower and Cilantro Couscous
