Sauteed tilapia with walnut feta couscous

Sauteed tilapia with walnut feta couscous

So I was raving to Brett the other day about feta cheese. I think it actually went something like "feta cheese is so good!!" So of course, he's been picking on me ever since because I've rediscovered feta cheese. "Jen have you heard about this new thing called feta cheese? It's AMAZING!"

Ha ha...really I did not just "discover" feta cheese. I buy it occasionally when I need it for a recipe (I always put in in quiche), but I think I have decided it needs to be a part of my weekly grocery routine. Not quite sure what that will do with the "get my fanny in bathing suit shape for vacation in two months" mission (since I don't seem to be substituting it for other ingredients, just adding in), but whatever.

Where the recipe came from
Tilapia (in my opinion), is one of the easiest fish to work with. It's super flaky, cooks quickly, has a nice light flavor and you don't need to do much to it. This is usually the way I cook it...sauteed with garlic and lemon. I thought the walnut and feta would be the perfect accompaniment with the couscous and it worked perfectly.

Making the recipe
This is a perfect weeknight recipe. The whole thing could be cooked in twenty minutes or less.

The results
For the most part, Bodie won't touch fish. I've breaded and baked small "fish sticks" before, which were actually a hit - but other than that, no go. He was also not a fan of the couscous, which was a bummer since I think he would have liked it. Adela had a few bites of fish (woohoo!) and ate all of her couscous - she actually picked the walnuts out of Bodie's too! Brett and I loved it!

The recipe
1 tbsp olive oil
3/4 lb tilapia fillet
juice of 1 lemon
1 garlic clove, minced
salt and pepper
fish seasoning blend (I added a sprinkle of this on top of the fish, but you could use dried oregano, or skip it altogether)

Heat the olive oil in a large skillet over med heat. Meanwhile sprinkle the fish with salt, pepper and fish seasoning blend or oregano. Put the fish, seasoned side down in the pan and sprinkle the opposite side.

Add the minced garlic to the top of the fish and the juice or half the lemon. Cook for 3-5 minutes and flip. Continue cooking until the fish is cooked through (will flake easily). Serve topped with the remaining lemon juice.

Walnut feta couscous
1 cup chicken stock
1/2 cup couscous
1/4 cup walnuts
1/4 cup feta cheese (I used garlic and herb)
salt and pepper
1 tbsp olive oil

Heat chicken stock in a small saucepan oven high heat. Meanwhile, toast the walnuts in a toaster oven or in a dry pan on the stove. Once the chicken stock is boiling, add the couscous, cover and remove from heat. Let stand for 5 minutes and fluff with a fork. Add the toasted walnuts and feta, salt and pepper.

I served the tilapia and couscous with sauteed brocolini.