easy as 1, 2, 3: oven-roasted tilapia with couscous and warm tomato vinaigrette

remember that time ago, when we talked about all those tomatoes we had and the meals i had planned?  my guess is probably not, seeing that it was two weeks ago.  anywho, i got this recipe from cooking light and only changed things up a tiny bit.

i was pleased the way this turned out.  the warm tomatoes gave a great flavor contrast to the tilapia and the israeli couscous served as the perfect bed to soak up all the leftover juices.  here's how i did it.

ingredients:

2 garlic cloves

1 cup tomato, chopped

3 tablespoons of lemon juice

2/3 cup israeli couscous

1 cup chicken stock

4 tilapia filets

8 lemon slices

parsley, for garnish

evoo

s&p

directions:

preheat oven to 350 degrees.  season fish with evoo and s&p.  lay two lemon slices on each piece of fish and cook for 20 minutes.

in another saucepan, combine couscous with evoo and cook for 5 minutes.  add chicken stock and bring to a boil.  reduce heat to low, cover and cook for about 10 to 12 minutes until liquid is absorbed.

add evoo and garlic to another skillet over medium-high heat.  add tomatoes and cook for 2 minutes.  remove from heat and stir in lemon juice and s&p.

to plate this dish, place a heaping spoon full of couscous on plate.  place fish on top of that.  scoop 1/4 of tomato sauce over fish, letting is drip down the sides.  garnish with parsley and you're done. super easy.