with Blistered Tomatoes and Spinach Couscous
Ingredients: Tilapia fillets • Coconut milk (coconut extract, water) • Baby tomato • Moroccan couscous (wheat) (durum wheat semolina) • Lime • Spinach • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
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Tilapia
300 g
Couscous
0.5 cup
Coconut Milk
1 unit(s)
Baby Tomatoes
113 g
Lime
1 unit(s)
Baby Spinach
56 g
Vegetable Stock Powder
7.5 g
Cilantro
7 g
Ginger-Garlic Puree
2 tbsp
Cumin-Turmeric Spice Blend
4 g
Oil
0.5 tbsp
Sugar
0.75 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot (use same for 4 servings), add coconut milk, ginger-garlic puree, Cumin-Turmeric Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/2 tsp (1 tsp) sugar. Whisk to combine. Bring to a boil over medium-high.
- Meanwhile, zest, then juice half the lime. Cut any remaining lime into wedges.
- Stir lime juice into coconut milk mixture.
- Halve tomatoes. Season with salt, pepper and 1/4 tsp (1/2 tsp) sugar.
- Pat tilapia dry with paper towels. Season with salt and pepper.
- To an 8x8-inch baking dish (9x13-inch baking dish for 4 servings), add tilapia.
- Pour coconut mixture over top. Carefully rinse pot and set aside.
- Place tomatoes around tilapia. Drizzle 1/2 tbsp (1 tbsp) oil over top of tomatoes.
- Broil in the top of the oven for 8-10 min, until sauce is bubbling, tomatoes are lightly charred and tilapia is cooked through.**
- To the same pot from step 1, add vegetable stock powder, 2/3 cup (1 1/3 cups) water. Season with pepper. Bring to a boil over high.
- Meanwhile, roughly chop spinach.
- Roughly chop cilantro.
- Once boiling, stir in spinach and couscous. Remove the pot from heat, then cover and set aside for 5 min, to allow couscous to rehydrate.
- Fluff couscous with a fork. Stir in lime zest.
- Divde couscous between bowls.
- Top with tilapia and tomatoes.
- Spoon any sauce from baking dish over top.
- Sprinke cilantro over top.
- Squeeze a lime wedge over top.
590
kcal
Calories
27
g
Fat
18
g
Saturated Fat
51
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
40
g
Protein
75
mg
Cholesterol
840
mg
Sodium
0
g
Trans Fat
1150
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Blistered Tomatoes and Spinach Couscous
with Blistered Tomatoes and Spinach Couscous
