Za'atar Tilapia Bake with Israeli Couscous & Lemon Labneh
Easy Prep & Cleanup

Za'atar Tilapia Bake

with Israeli Couscous & Lemon Labneh

30 MIN
+$1.45/serving 4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    Chefs! To start the new year off with a clean slate, 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. A vibrant duo of fresh, juicy tomatoes and bell peppers is quickly baked together in the oven to marry their flavors, then topped with tilapia and dynamic za'atar breadcrumbs––all in one baking dish.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
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    ingredients
    Za'atar Tilapia Bake with Israeli Couscous & Lemon Labneh
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Pearl Couscous
    • ½ lb Grape Tomatoes
    • ⅓ cup Salsa Verde
    • 2 Tbsps Dried Currants
    • 1¼ cups Panko Breadcrumbs
    • ¼ cup Mayonnaise
    • ¼ cup Labneh Cheese
    • 2 cloves Garlic
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    • 1 tsp Preserved Lemon Purée
    • 2 Tbsps Butter
    • 2 Red, Yellow, Or Orange Bell Peppers
    • 1½ oz Feta Cheese
    Prepare the ingredients & make the lemon labneh
    1 Prepare the ingredients & make the lemon labneh

    Place an oven rack in the center of the oven; preheat to 450°F. 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. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. In a bowl, combine the labneh, lemon purée, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

    Start the vegetables
    2 Start the vegetables

    Place the tomatoes and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

    Make the breadcrumb topping
    3 Make the breadcrumb topping

    Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot, then transfer to a medium bowl). Peel and roughly chop 2 cloves of garlic. To the bowl of melted butter, add the chopped garlic, breadcrumbs, za'atar, and mayonnaise; season with salt and pepper. Stir to combine.

    Bake the shrimp & vegetables
    4 Bake the shrimp & vegetables

    Meanwhile, pat the shrimp dry with paper towels; season with salt and pepper. Carefully place the seasoned shrimp on top of the partially baked vegetables. Evenly top with the breadcrumb topping. Bake 9 to 11 minutes, or until the breadcrumbs are browned and  the shrimp are cooked through. Remove from the oven.

    Cook the couscous
    5 Cook the couscous

    Meanwhile, add the couscous to the pot of boiling water. Cook 6 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Dress the couscous & serve your dish
    6 Dress the couscous & serve your dish

    To the pot of cooked couscous, add the salsa verde, currants, and feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired. Serve the baked shrimp and vegetables topped with the lemon labneh. Serve the dressed couscous on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the lemon labneh
    1 Prepare the ingredients & make the lemon labneh

    Place an oven rack in the center of the oven; preheat to 450°F. 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. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. In a bowl, combine the labneh, lemon purée, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

    2 Start the vegetables

    Place the tomatoes and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

    Start the vegetables
    Make the breadcrumb topping
    3 Make the breadcrumb topping

    Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot, then transfer to a medium bowl). Peel and roughly chop 2 cloves of garlic. To the bowl of melted butter, add the chopped garlic, breadcrumbs, za'atar, and mayonnaise; season with salt and pepper. Stir to combine.

    4 Bake the shrimp & vegetables

    Meanwhile, pat the shrimp dry with paper towels; season with salt and pepper. Carefully place the seasoned shrimp on top of the partially baked vegetables. Evenly top with the breadcrumb topping. Bake 9 to 11 minutes, or until the breadcrumbs are browned and  the shrimp are cooked through. Remove from the oven.

    Bake the shrimp & vegetables
    Cook the couscous
    5 Cook the couscous

    Meanwhile, add the couscous to the pot of boiling water. Cook 6 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    6 Dress the couscous & serve your dish

    To the pot of cooked couscous, add the salsa verde, currants, and feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired. Serve the baked shrimp and vegetables topped with the lemon labneh. Serve the dressed couscous on the side. Enjoy!

    Dress the couscous & serve your dish
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