Citrus Tilapia Over Couscous

Citrus Tilapia Over Couscous

Citrus TilapiaThis is so simple, but packs and incredible, “Wow!” The colors are amazing (and you won’t believe how good this smells while it is cooking!) But best of all this recipe is so EASY.

Be sure to watch the videos below to lean how to chiffonade and supreme citrus -these are skills that will come in handy in the kitchen.

This is a favorite at JuliaCooks – everybody in the family (even the picky ones) find something to enjoy in this dish.

 

CITRUS-BAKED TILAPIA OVER COUSCOUS

INGREDIENTS:

  • 1 cup couscous, whole wheat preferred (but not critical)
  • 1 1/2 lb tilapia filets
  • 1 grapefruit, cut into supremes with juice
  • 1 orange, cut into supremes with juice
  • 6 mixed mini peppers, if you can find, or 2 sweet peppers (red, orange, yellow), cleaned and sliced
  • 1 shallot, sliced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Kosher salt
  • Black pepper
  • 6-8 fresh basil leaves, cut into chiffonade
  • Olive oil

 

METHOD:

Cook the couscous according to package directions and turn the oven on to 375.  Salt and pepper both sides of the tilapia filets and place them into a lightly oiled baking dish. Sprinkle with the dried basil and oregano.  Place the peppers over the fish and then pour the citrus supremes and juice over.  Give it all a good drizzle of olive oil and cover with foil.  Bake this in the oven until the fish is cooked through and flakey, about 15 – 20 minutes, depending on the size of your filets. Remove to a serving platter or plates with the couscous and top with the fresh basil.

Shakshuka with Sausages & Green Beans

Shakshuka with Sausages & Green Beans

Shakshuka With Sausage & Green Beans

A spicy dish inspired by traditional North African cuisine, and our daughter.

Servings

4

Ready In:

40-45min

Good For:

When you want something exotic…

Inroduction

About this Recipe

This recipe is inspired by our daughter’s appearance on Chopped Jr – the kid’s cooking show. In her episode, she had to use shakshuka – which is a spicy North African tomato sauce – and merguez sausage. That was the impetus for making this recipe part of our Meal Plans by JuliaCooks. It is a little spicy, and there is an exotic feel to this recipe with the spices we add. We hope you love it – it is pretty delicious, if we do say so ourselves. (And, in case you are wondering, she won.)

Ingredients

Method

  • ½ lb sweet Italian sausages, squeezed in bite sized chunks out of the casings
  • 1 small or ½ large onion, diced
  • 1 red pepper, cleaned and diced
  • 3 cloves garlic, minced or pressed
  • 1 28 oz can of diced tomatoes
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp red pepper flakes
  • 6 oz green beans, cut into halves or thirds
  • 4 eggs
  • Salt
  • Pepper
  • Olive oil

If you have a skillet that can also go into the oven, heat it over medium high.  If you don’t have such a pan, use a large pot.  Place the sausage into the pan and cook until most of the pink is gone and there is some browning happening.  Pour a bit of the liquid from the tomatoes into the pan to loosen and stuck brown bits.  Move the sausage to the side and add to the pot the garlic, onion and pepper.  Cook until softened, 3-5 minutes.  Stir in all the spices and then add the canned tomatoes.  Let this cook away over medium for about 10 minutes, adding the green beans after about 5.  Add salt and pepper to your liking.  Heat oven to 400 degrees.  If your skillet will transfer to the oven, make 4 indentations (I use a ladle) and crack an egg into each one.  If you have used a pot for the sauce, pour it into a small casserole dish and make the indentations and add the eggs.  Drizzle olive oil over the whole business and sprinkle kosher salt on top.  Place this into the oven for 15-20 minutes, depending on how done you like your eggs.  Serve with chunks of crusty bread.

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