I have another good-for-you recipe today that will knock your socks off. Tilapia fish is coated with a seasoned flour mixture and then pan-fried, while couscous gets nice and fluffy. Then the couscous gets tossed in with a delicious salad for a meal you can feel great about! Your main entree and side salad all whipped together for just 4 WW FreeStyle SP! YUM!

This fish with this salad are perfect together! If you want, you can even flake the fish over the salad and eat it that way. I took a bite of fish with every bite of salad, because that’s how I roll.

Speaking of how I roll…can we just take a moment to talk about how cute my new vegetable peeler is?

The cutest vegetable peeler ever!

Is he seriously the cutest or what? I love it, and he works great too…and he has a cousin, Spud Dude! {affiliate link}

Crofton…you rock for coming up with these! Just saying. These little guys bring a smile to my face every time I get to use them.

You know how some bloggers get big time and they have a whole line of kitchen appliances in the store? That is never going to happen with me, but if it ever did, I would want a bunch of kitchen stuff with cute little irresistible faces on them just like these peelers!

Okay, back to those carrots.

I chose to shred my carrots so they would be thin and then used kitchen shears to cute them into chunks. If you don’t have a vegetable peeler you can just chop the carrots into small pieces.

Okay, back to the faces on your appliances idea real quick…

I mean, what if Siri was hooked up to your kitchen appliances and they made faces at you! Is that a thing already? If it isn’t, it needs to be…

Okay, maybe not. It’s super late as I am typing this. Why does everything seem like a brilliant idea late at night?

Anyway, let’s just move on now…

How does a new delicious tilapia dinner sound!? Great? Great! Here ya go…

Here is what you need:

3/4 cup chicken broth
2 tablespoons + 1 teaspoon toasted sesame oil, divided
1/2 cup uncooked couscous
1/4 cup flour
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons + 1 teaspoon Marsala cooking wine, divided
6 (4 ounce each) tilapia fillets
1 (5 ounce) bag baby spinach
2 carrots, shredded and chopped
2-3 green onions, sliced
Extra dash of salt and pepper, optional

Here is what you do:

In a medium saucepan set over medium heat, heat the chicken broth and 1 teaspoon sesame oil until just boiling. Stir in the couscous and cover the pan; remove from heat and let stand for 5 minutes. Fluff the couscous with a fork.

Meanwhile, in a shallow dish, combine the flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Using a basting brush, brush 1 teaspoon of the Marsala cooking wine over the fish fillets. Coat both sides of the tilapia with the flour mixture. In a large skillet set over medium heat, heat 1 tablespoon sesame oil and 1 tablespoon Marsala cooking wine. Add the fish to the preheated skillet and cook 4 minutes on both sides, or until the tilapia is slightly browned.

In a large bowl, toss the spinach, carrots, and green onion with the cooked couscous. In a small dish, mix the extra 1 tablespoon sesame oil, 1 tablespoon Marsala cooking wine, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour the oil mixture over the salad and toss until it is fully coated.

Serve 1 cup of the salad with 1 tilapia fillet. Sprinkle with salt and pepper prior to serving.

One serving is 1 cup salad and 1 tilapia fillet.
Makes 6 servings.
One serving is 5 Green, 4 Blue, and 4 Purple Points.

Print Recipe

5 from 1 vote

Pan Fried Tilapia with Couscous Salad

5 Green, 4 Blue, and 4 Purple Points per serving.

Makes: 6 servings

Calories: 237

Author: Alisha Hughes

Ingredients

• 3/4 cup chicken broth
• 2 tablespoons + 1 teaspoon toasted sesame oil, divided
• 1/2 cup uncooked couscous
• 1/4 cup flour
• 1 teaspoon garlic powder, divided
• 1 teaspoon onion powder, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 tablespoons + 1 teaspoon Marsala cooking wine, divided
• 6 (4 ounce) tilapia fillets
• 1 (5 ounce) bag baby spinach
• 2 carrots, shredded and chopped
• 2-3 green onions, sliced
• Extra dash of salt and pepper, optional

Instructions

• In a medium saucepan set over medium heat, heat the chicken broth and 1 teaspoon sesame oil until just boiling. Stir in the couscous and cover the pan; remove from heat and let stand for 5 minutes. Fluff the couscous with a fork.
• Meanwhile, in a shallow dish, combine the flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Using a basting brush, brush 1 teaspoon of the Marsala cooking wine over the fish fillets. Coat both sides of the tilapia with the flour mixture.
• In a large skillet set over medium heat, heat 1 tablespoon sesame oil and 1 tablespoon Marsala cooking wine. Add the fish to the preheated skillet and cook 4 minutes on both sides, or until the tilapia is slightly browned.
• In a large bowl, toss the spinach, carrots, and green onion with the cooked couscous. In a small dish, mix the extra 1 tablespoon sesame oil, 1 tablespoon Marsala cooking wine, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour the oil mixture over the salad and toss until it is fully coated.
• Serve 1 cup salad with 1 tilapia filet. Sprinkle with salt and pepper before serving.