Tilapia baked in Couscous fare exchange Substitute any thin, delicate white fish, such as red snapper or sole, for the tilapia. very tasty and loving Great elegant Hotel Restaurant Recipe

Ingredients 

One 10-ounce box couscous

1/2 cup slivered almonds

1/4 cup sun-dried tomatoes, finely chopped

1 tablespoon ground cumin

Salt and pepper

1/4 cup plus 

2 tablespoons extra-virgin olive oil 

1 tablespoon fresh lemon juice plus 

1 lemon, thinly sliced 

Four 8-ounce tilapia fillets 

3 tablespoons chopped flat-leaf parsley

Method 

Preheat the oven to 375°. 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 2½ cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.