Tomato-Poached Tilapia with Pearl Couscous, Peppers & Olives

Tomato-Poached Tilapia

with Pearl Couscous, Peppers & Olives

30 MIN
2 Servings
Wellness at Blue Apron
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
  • Make it 4 Servings
    Add 2 additional servings to my meal View recipe
    Wellness
  • 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.

    See Plans

    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
    Tomato-Poached Tilapia with Pearl Couscous, Peppers & Olives
    Title
    • 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
    Prepare the ingredients
    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.

    Cook the couscous
    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.

    Season the tilapia & make the sauce
    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.

    Poach the tilapia & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Cook the couscous
    Season the tilapia & make the sauce
    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!

    Poach the tilapia & serve your dish
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