israeli

Lemon Garlic Baked Tilapia with Herbed Couscous and Tomato Cucumber Salad

Name: Lemon Garlic Baked Tilapia with Herbed Couscous and Tomato Cucumber Salad
Yield: 1 serving
Cuisine: israeli
Ingredients: 202 g tilapia fillet; 17 g olive oil; 6 g garlic; 18 g lemon juice; 64 g couscous, dry; 101 g boiling water; 18 g flat-leaf parsley; 138 g tomato; 110 g cucumber; 2 g salt; 0.92 g black pepper

This baked dish pairs tilapia fillet with garlic, lemon juice and couscous, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

64 g Carbohydrates

23 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

202g tilapia fillet 202 kcal
17g olive oil 150 kcal
6g garlic 9 kcal
18g lemon juice 5 kcal
64g couscous, dry 237 kcal
101g boiling water 0 kcal
18g flat-leaf parsley 6 kcal
138g tomato 25 kcal
110g cucumber 17 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oilgarliclemon juicesaltblack pepper
Heat oven to 425 F (220 C). Place fish on a foil-lined pan. Rub with olive oil, minced garlic, lemon juice, salt, and black pepper.
Bake 10-12 minutes until fish flakes easily.
couscousboiling watersalt
Meanwhile, put couscous in a bowl with a pinch of salt. Pour in boiling water, cover 5 minutes, then fluff with a fork.
olive oilcouscousflat-leaf parsley
Stir chopped parsley and a drizzle of olive oil into couscous; season to taste.
lemon juicetomatocucumbersaltblack pepper
Toss tomato and cucumber with lemon juice, salt, and pepper.
couscous
Plate couscous, top with baked fish, and serve salad on the side.