Tomato-Poached Tilapia with Pearl Couscous, Peppers & Olives
Fast & Easy

Tomato-Poached Tilapia

with Pearl Couscous, Peppers & Olives

30 MIN
-$0.05/serving 2 Servings
Wellness at Blue Apron
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    Wellness
    • with Shrimp

    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.
    5-7 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 Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      430 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Tomato-Poached Tilapia with Pearl Couscous, Peppers & Olives
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Pearl Couscous
    • 1 14-Oz Can Whole Peeled Tomatoes
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 2 Scallions
    • 4 oz Sweet Peppers
    • 1 oz Pitted Niçoise Olives
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Apple Cider Vinegar
    • 1 Sweet Or Yellow Onion
    time-saving
    tips & techniques
    How To: Chop Scallions
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 shrimp & make the sauce
    3 Season the shrimp & make the sauce

    Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra); stir to coat. 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 shrimp & serve your dish
    4 Poach the shrimp & serve your dish

    Add the seasoned shrimp. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the sauce is slightly thickened and the shrimp are opaque 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 shrimp and sauce. Garnish with the chopped olives and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Tomato-Poached Tilapia

    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 shrimp & make the sauce
    3 Season the shrimp & make the sauce

    Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra); stir to coat. 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 shrimp & serve your dish

    Add the seasoned shrimp. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the sauce is slightly thickened and the shrimp are opaque 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 shrimp and sauce. Garnish with the chopped olives and sliced green tops of the scallions. Enjoy!

    Poach the shrimp & serve your dish
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