Cornmeal Crusted Tilapia with Tomato & Basil Couscous

All three of us really liked these dishes. We enjoyed using the cornmeal for the crust; gave it a little crunch, without feeling heavy like breading or batter. And the couscous was light and flavorful. Oh and both of these come together in minutes!! Super quick and easy.

Cornmeal Crusted Tilapia

4 tilapia fillets

1/2 c cornmeal

1/2 tsp salt

1/2 tsp pepper

2 tbsp fresh parsley

zest of one lemon (reserve lemon for serving)

2 tbsp oil

Heat oil in a medium skillet over medium heat. In a shallow plate, combine cornmeal, salt, pepper, parsley, and lemon zest. Dredge tilapia fillets in the cornmeal mixture. Cooke fillets 2 at a time, about 3 minutes on the first side, and 2 minutes on the second.

Sprinkle fresh lemon juice on top, or serve sliced wedges on the side.

Tomato & Basil Couscous

1 c. chicken/veggie broth

1 1/4 c. couscous

1/2 c. chopped green onions

1/2 c. diced seeded tomato

3 tbsp chopped or thinly sliced fresh basil

2 tbsp & 2 tsp oil

2 tbsp & 2 tsp red wine vinegar

1/8 tsp crushed red pepper flakes

1/4 tsp salt

1/8 tsp pepper

1/2 c. halved cherry tomatoes, or chopped romas (that's what we had on hand)

Bring the broth to a boil, then remove from heat and add the couscous, cover and let sit for 5 minutes.

In a bowl, combine the rest of the ingredients while the couscous is sitting.

Fluff the couscous with a fork and add to the bowl.

Toss to combine all the ingredients and put in the fridge until chilled for an hour, or serve warm. We served it warm.