Never tried Israeli couscous? Now's your chance - quick-cooking baked tilapia is served with a side of Israeli couscous in this super-fast entrée. Also known as pearl couscous, Israeli couscous is made from semolina or wheat flour and tastes similar to regular couscous.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 tsp. olive oil
1 small onion, chopped
2 cups sliced fresh mushrooms
1 cup Israeli couscous, uncooked
1-1/4 cups 25%-less-sodium chicken broth
1-1/2 cups small broccoli florets
4 tilapia fillets (1 lb./450 g)
2 Tbsp. apricot jam
1 Tbsp. Heinz Dijon Mustard
3 Tbsp. Kraft 100% Parmesan Grated Cheese
2 Tbsp. chopped fresh cilantro
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How do I make it ?
Heat oven to 425ºF.
Heat oil in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. Stir in couscous; cook and stir 1 min. Add broth and broccoli; stir. Bring to boil; cover. Simmer 8 min. or until liquid is absorbed.
Meanwhile, place fish in single layer in shallow pan sprayed with cooking spray. Mix jam and mustard; spread over fish. Bake 10 min. or until fish flakes easily with fork.
Stir Parmesan into couscous mixture; spoon onto 4 plates. Top with fish and cilantro.
Kraft Kitchen Tips!
Substitute mango chutney for the jam.
Prepare using halibut or salmon fillets.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2.5 g
Cholesterol 85 mg
Sodium 380 mg
Carbohydrate 44 g
Fibre 4 g
Sugars 7 g
Protein 33 g
Makes 4 servings,1/4th recipe (280 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.