| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1/2 cup whole-wheat couscous
- 1 clove garlic, smashed
- 1 cup packed fresh cilantro, plus more for topping
- 1/4 cup extra-virgin olive oil
- Finely grated zest of 1/2 lemon, plus wedges for serving
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 2 Japanese eggplants (about 8 ounces each), halved lengthwise
- Freshly ground pepper
- 4 tilapia fillets (6 to 8 ounces each)
- 1/4 cup nonfat Greek yogurt
Instructions
- Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
- Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
- Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
- Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.
Nutrition Facts
| Calories | 470 |
| Total Fat | 19 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 98 milligrams |
| Sodium | 491 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 6 grams |
| Protein | 50 grams |
| Sugar | 5 grams |
Reviews
Recipe was good. I added a tad more seasoning to the fish before broiling it and cooked the couscous in broth for more flavor. Used Indian Eggplant since I couldn’t find Japanese. I just quarter them instead of cutting in half!
I have never found Japanese eggplant anywhere so I had to use regular eggplant. It ended up turning into mush, and the pesto burnt under the broiler. The flavors were good in the unburnt pesto though.