Tilapia Citrus Couscous Salad

I ate at a friend's house last night and we had this recipe for dinner. Oh man, was it good!!

I have been looking for easy recipes that are healthy and this one fits the bill perfectly. Kid friendly, lots of veggies, tastes like it has chicken in it (but it's really fish), colorful, quick and easy, kids don't even know they're eating fish. What more can you ask for? Here is the recipe.

Tilapia Citrus Couscous Salad

Ingredients:

1 cup dry whole-grain couscous

Olive oil cooking spray

½ lb tilapia fillets (4 small or 2 large), skin and bones removed

2 large carrots, peeled and died

1 stalk celery ends timed and finely diced

1 medium yellow onion, finely diced

½ red bell pepper, cored, seeded, and died

Zest and juice 1 lime

Zest and juice ½ lemon

1 tsp Dijon  mustard

1 Tbsp extra-virgin olive oil

1 clove garlic, minced

2 tsp dried parsley

Sea salt and fresh ground black pepper to taste

Instructions:

One:  Cook couscous according to package directions.

Two:  Heat a large nonstick or cast-iron skillet on high heat for 1 minute.  Spritz with cooking spray and reduce heat to medium-high.  Place tilapia in skillet and cook for 2 minutes per side.  Remove tilapia and let cook for 5 minutes before flaking with a fork.

Three:  In a large bowl, combine couscous, tilapia, carrots, celery, onion, and bell pepper.   (Note: we sauté the veggies first)

Four:  In a medium bowl, whisk together lime zest and juice, lemon zest and juice, Dijon, 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 desired.  Serve immediately or chill in refrigerator, covered , for up to 1 day.

Five:  enjoy!