Tilapia Baked in Couscous

I grew up in a family that had three things on every dinner plate. A meat. A starch. And a vegetable. That's been a hard habit to break. So, I still end up with three things to cook most nights. Here's a recipe that combines two of the three. Takes less time and there's less to clean up. All that's left to do is a steamed vegetable or a simple salad or even just a sliced avocado or tomato. Enjoy.

Tilapia Baked in Couscous
Adapted from Rachel Ray

One 10 oz box plain couscous (Far East makes plain and several flavored versions. I always keep several boxes on hand in the pantry. It takes five minutes to cook and is a healthier alternative to other starches like potatoes or pasta.)
1/2 cup pine nuts (Buy them in bulk and store in the freezer for whenever you need them. You can toast up a few and add a crunch to salads and simple vegetables.)
1/4 cup sun-dried tomatoes, finely chopped (You could omit these if you'd like.)
1 tablespoon ground cumin
Salt and pepper
1/4 cup plus 2 tablespoons olive oil
1 tablespoon fresh lemon juice
Several thin slices lemon
Four 8-ounce tilapia filets (Not to be redundant, but I buy tilapia when it's on sale and keep in the freezer in two- or four-portion sizes in Zip-loc bags. I wouldn't try that with a delicate fish, but this way I always have fish on hand for a pantry ingredient meal.)
2 1/2 cups warm water


Preheat oven to 375 degrees.

In a bowl, stir together the couscous, pine nuts, tomatoes, and cumin. Season to taste with salt and pepper. Stir in 1/4 cup olive oil and lemon juice.

Pour into 9 by 13 baking dish that you've coated with non-stick spray. Arrange the tilapia on top and season filets with salt and pepper. Drizzle 2 tablespoons olive oil on fish. Top with two or three lemon slices on each filet.

Pour 2 1/2 cups water around fish and cover with foil Bake about 25 minutes until tender.