with Couscous, Green Beans and Tomato-Olive Relish
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Allergens
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Tilapia
300 g
Couscous
0.5 cup
Mixed Olives
30 g
Tahini Sauce
2 tbsp
Tomato
1 unit(s)
Lemon
1 unit(s)
Green Beans
170 g
Vegetable Stock Powder
7.5 g
Parsley
7 g
Za'atar Spice
6 g
Butter
2 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
Oil
2 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add stock powder, 1/8 tsp (1/4 tsp) salt and 2/3 cup (1 1/3 cups) water. Cover and 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 rehydrate, then fluff with a pork and set aside.
- Meanwhile, trim green beans.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible.
- To a parchment-lined baking sheet, add tilapia. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt, pepper and Za'atar Spice.
- Roast in the middle of the oven for 10-12 min, until tilapia is cooked through.**
- Meanwhile, heat a large non-stick over medium. When the pan is hot, add green beans and 1/3 cup (2/3 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
- Meanwhile, zest, then juice lemon.
- Cut tomato into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- To a small bowl, add tomatoes, olives, half the lemon zest, half the lemon juice, half the parsley and 1 tbsp (2 tbsp) oil. (TIP: We like using olive oil in this recipe.) Stir to combine. Season with salt and pepper. (NOTE: This is your tomato-olive relish.)
- To the couscous, add 1 tbsp (2 tbsp) butter, remaining parsley, remaining lemon zest and remaining lemon juice. Fluff with a fork and season with salt and pepper.
- Divide couscous and green beans between plates.
- Top couscous with tilapia, then spoon tomato-olive relish over top.
- Drizzle tahini sauce over top.
650
kcal
Calories
35
g
Fat
11
g
Saturated Fat
50
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
40
g
Protein
105
mg
Cholesterol
1170
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
with Carrots and Sesame Potatoes
