Tomato-Poached Tilapia

with Pearl Couscous, Peppers & Olives

30 MIN

2 Servings

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with Tilapia

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this vibrant dish, flaky, smoky-spiced tilapia fillets are added to a light, flavorful tomato-based broth to cook—a technique called shallow-poaching. We're serving it over a bed of fluffy pearl couscous, which is perfect for catching all of the saucy bites.
6-8 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

460 Cals (est.)

fresh

ingredients

2 Tilapia Fillets
½ cup Pearl Couscous
1 14-Oz Can Whole Peeled Tomatoes
2 Scallions
4 oz Sweet Peppers
1 oz Pitted Niçoise Olives
1 Tbsp Apple Cider Vinegar
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
¼ tsp Crushed Red Pepper Flakes
1 Sweet Or Yellow Onion

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the olives. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Cook the couscous

Add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper; add a drizzle of olive oil. Cover to keep warm.

3 Season the tilapia & make the sauce

Meanwhile, pat the tilapia dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined.

4 Poach the tilapia & serve your dish

Add the seasoned tilapia. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the sauce is slightly thickened and the tilapia is cooked through.* Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the poached tilapia and sauce. Garnish with the chopped olives and sliced green tops of the scallions. Enjoy!