Brown sugar couscous with panfried tilapia

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Brown sugar couscous with panfried tilapia

Brown sugar couscous with panfried tilapia

Pairing a powerful side with a simple, clean protein works really well and leaves you with a balanced meal. Tilapia is a fish with a mild flavor and it’s treated simply here, so the sweet and fruity couscous really shines. Couscous is an easy starch to make for dinner, and the tilapia cooks real fast.
Ingredients

– MAKES 1 SERVING.
– ½ cup (84 g) couscous.
– ¼ cup (40 g) chopped dried apricots.
– 1 tbsp (14 g) minced fresh ginger.
– 1 tbsp (13 g) brown sugar.
– 2 tbsp (14 g) chopped toasted cashews.
– 2 tbsp plus 1½ tsp (40 ml) olive oil.
– 2 pinches salt.
– 1 (5-oz [140-g]) tilapia fillet, skinned.
– Pinch of black pepper.

Instructions

Step 1: Make the couscous by following the directions on the package. When ready, transfer to a medium-size bowl and add the apricots, ginger and brown sugar. Fluff the couscous with a fork and mix in the chopped cashews. Add 1½ teaspoons (8 ml) of the olive oil and a pinch of salt and fluff again.
Step 2: Heat the remaining oil in a medium-size frying pan over medium heat. Season the fish with a pinch of salt and a pinch of black pepper. Brown the fillet on both sides, turn the heat down to medium-low, and cook for 4 to 5 minutes, or until it flakes with fork and is cooked through.

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