There is something about food that is prepared with just a few fresh ingredients and this recipe is a great example of this.  From start to finish, this took me about 20 minutes and had tons of flavor.  I finished it with a side of steamed green beans and a crisp glass of Viognier. 
  • 2 tablespoons fresh lemon juice, plus wedges for serving
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • kosher salt and black pepper
  • 4 6-ounce tilapia fillets, split lengthwise
  • 1 cup couscous
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons chopped sun-dried tomatoes
  1. In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.
  2. Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
  3. Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.

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