Ingredients:
1 cup dry whole grain couscous
Olive Oil cooking spray
1/2 lb tilapia fillets skin and bones removed
2 large carrots, peeled and diced
1 stalk celery, ends trimmed and finely diced
I medium yellow onion, finely diced
1/2 red bell pepper, cored, seeded and diced
zest and juice 1 lime
zest and juice 1/2 lemon
1 tsp Dijon mustard
1 tbsp evoo
1 clove garlic, minced
2 tsp dried parsley
sea salt and fresh gr pepper to taste
Directions:
Cook couscous as directed and set aside to keep warm.
Heat a large skillet or cast iron skillet over high heat for one minute. Spritz with cooking spray and reduce heat to medium-high heat. Place tilapia in skillet and cook for 2 minutes per side. Remove tilapia and let cool for 5 minutes before flaking with a fork.
In a large bowl, combine couscous, tilapia, carrots, celery, onion and bell pepper.
In a medium bowl, whisk together lime zest and juice, lemon zest and juice, Dijon mustard, oil, garlic and parsley. Season with salt and black pepper. Pour dressing over tilapia-couscous mixture and stir until well combined. Garnish with additional parsley, if desire. Serve immediately or chill for up to one day.
