Spring has sprung! Time for refreshing and healthy meals. This za'atar covered tilapia and incredibly flavorful couscous salad cooks up in under 20 minutes, is delicious, and good for you. Perfect Saturday meal!
1 large cloves of garlic, minced
1/4 cup couches
1 plum tomato, diced
1 cucumber, diced
10 ounces tilapia
1/2 cup water
2 teaspoons za'atar spice
Heat 1 tablespoon oil in a small saucepan over medium. Add half of the garlic and cook until fragrant, 1 minute. Add a half cup water and a pinch of salt ; cover and bring to a boil over high heat. Stir in couscous, cover, and remove saucepan from heat; set aside.
Meanwhile, finely grate a half teaspoon lemon zest and squeeze 1 tablespoon lemon juice into a large bowl; cut any remaining lemon into wedges.
To bowl with lemon juice and zest, add remaining chopped garlic and 3 tablespoons oil; season to taste with salt and pepper. Add tomatoes and cucumbers and set aside to marinate.
Pat fish dry, then season all over with salt, pepper and za'atar. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add fish and cook until well browned and easily flakes, about 3 minutes per side.
Fluff couscous with a fork and add to bowl with tomatoes and cucumbers; toss to combine and season to taste with salt and pepper.
Serve za'atar crusted tilapia with couscous salad alongside and lemon wedges for squeezing over top. Enjoy!