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Tilapia Citrus Couscous Salad
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1
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cup
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whole grain couscous
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1/2
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lb
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tilapia
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2
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large
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carrots
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1
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stalks
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celery (diced)
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1
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medium
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yellow onion, peeled and chopped
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1/2
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red bell pepper (diced)
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1
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lime (juice and zest)
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1/2
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lemon (juice and zest)
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1
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tsp
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Dijon mustard
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1
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Tbs
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olive oil
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1
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clove
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garlic (minced)
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2
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tsp
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dried parsley
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salt and pepper to taste
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1
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Add 1 1/4 C of boiling water to the couscous, let sit for 5 minutes covered.
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2
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Cook the tilapia by placing fillets on a large pre-heated skillet (use cooking spray if not using a nonstick pan); cook for two minutes per side or until done. Let cool for 5 minutes before flaking with a fork.
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3
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In a large bowl, combine the couscous and vegetables.
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4
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In a medium bowl, whisk together the zest and juice, Dijon mustard, olive oil, garlic, and parsley.
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5
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Combine the dressing and tilapia with the couscous/vegetable mixture.
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Servings: 4
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Nutrition Facts
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Serving size: 1/4 of a recipe (9.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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321.44
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Calories From Fat (15%)
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48.82
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% Daily Value
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Total Fat 5.56g
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9%
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Saturated Fat 1.11g
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6%
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Cholesterol 32.32mg
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11%
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Sodium 108.21mg
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5%
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Potassium 651.56mg
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19%
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Total Carbohydrates 47.61g
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16%
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Fiber 6.26g
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25%
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Sugar 5.59g
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Protein 21.96g
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44%
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