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Za'atar Tilapia & Vegetable Farro

with Harissa-Honey Glaze & Tzatziki

30 MIN

+$2.95/serving 2 Servings

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with Salmon

From the Test Kitchen

In this dish, flaky tilapia fillets are coated in herby za'atar, then a sweet and spicy glaze, which we're spooning over the fillets as they sear in the pan. You'll serve the fish over a hearty bed of farro with zucchini and tomatoes, and top it all off with almonds for an added crunch.
11-18 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

Carb Conscious

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Semi-Pearled Farro
2 cloves Garlic
4 oz Grape Tomatoes
1 Zucchini
1 Tbsp Red Wine Vinegar Or Verjus Blanc
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
½ cup Tzatziki (Cucumber-Yogurt Sauce)
½ oz Pickled Peppadew Peppers
2 tsps Honey
1½ Tbsps Red Harissa Paste
2 Tbsps Sliced Roasted Almonds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the honey (kneading the packet before opening), harissa paste, and 1/4 cup of water.

3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook & glaze the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the za'atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables, vinegar or verjus, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, season with salt and pepper if desired. Serve the finished farro topped with the glazed fish (including any glaze from the pan) and tzatziki. Garnish with the chopped peppers and almonds. Enjoy!