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.




  • 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



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.



Ready In:


Good For:

When you want something exotic…


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.)



  • 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.

Easy Flatbread Recipe

Easy Flatbread Recipe

Wow, it’s June already. Since we are tied in to the school year schedule, this is an exciting, exhausting, transitional time. The school is packing in all the last learning, field trips, fun days, evening activities – more than seems possible. The weather is calling up excitement and readiness for pools and beaches and ice cream and steamy streets. And cook outs, of course. We cook on the grill for just about every dinner throughout the summer to maximize outside time and minimize hot kitchen time. It couldn’t be easier – pick a protein or two, some veggies, a marinade or just oil, salt and pepper, and dinner is on. A great addition, though, if you want a little something else, is to have a stack of flatbreads on the table for folks to pile their grill goodies onto. Last week in the Meal Plans by JuliaCooks plan I included this recipe for flatbreads that is super easy and can be made in batches so they are available practically anytime. When you want to mix it up, add fresh herbs or spices!

Easy Flatbreads

2 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1 tsp salt
3 tbsp oil of your choosing (I usually use olive or avocado)
1 cup (or a little more but start with this) water

Mix all ingredients in a bowl. Add more flour or water, if needed. You want it to come together but not be sticky or with a bunch of flour at the bottom of the bowl. Turn out onto a lightly floured counter and knead for 2-3 minutes for it to come together into a smooth ball. Let this rest for 5-10 minutes. Cut the dough into 8 equal pieces for large breads, 10-12 for smaller. Roll each piece out into a rough circle shape (no worries about it being perfectly round). Roll it thinner than you think you should as it puffs a bit with cooking. Heat a skillet over medium high heat. If you are using non-stick, no need for oil. If not, brush a small amount of oil over the bottom of the pan. Place one bread at a time in the pan and cook for about a minute and a half – 2 minutes on the first side and a minute to a minute and a half on the other. Be sure not to stack them as they come off the pan and cool, so they don’t get soggy. Serve with your choice of toppings, or enjoy as is.

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