- 1 (10 ounce) box couscous
- 1/2 cup slivered almonds
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 tablespoon ground cumin
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 lemon, thinly sliced
- 4 (8 ounce) fillets tilapia
- 3 tablespoons chopped flat-leaf parsley
- Preheat the oven to 375 degrees F. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.
- Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.