Tilapia Couscous Salad
I’ve never been a huge salad girl. Growing up, I was only ever introduced to a bag of spring mix with some store-bought dressing, or the iceberg salads they would give you at restaurants. Personally, I found them to be lacking in both flavor and nutrients. So, I decided to brainstorm some salad ideas and wanted to create one that reminded me of the mediterranean. This one incorporates Tilapia and some other yummy toppings. This tilapia couscous salad is the perfect meal for any time of year, as it is incredibly filling. Combining couscous with tilapia, and arugula, it has everything you want in a salad. Tilapia has a mild flavor, so it will not overpower the salad. The marinated olives and feta add a rich saltiness, and the red wine vinaigrette on it adds a nice tang, and is super easy to whip up.
Tilapia Couscous Salad
Ingredients
- 1 bag Arugula
- 1 ½ lbs Tilapia
- ⅔ cup dry Israeli Couscous
- 1 red bell pepper
- 1/4 cup chopped Parsley
- 2 tbsp olive oil divided
- ½ cup marinated feta & olives jarred or in deli section
- salt & pepper to taste
- garlic powder
Red Wine Vinaigrette
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 garlic clove finely diced or pressed
- 1 tsp dried oregano
- 1 tsp dijon mustard
- 1 tsp honey
- salt & pepper to taste
Instructions
- Make red wine vinaigrette ahead of time by combining all ingredients in a jar and shaking it up. Refrigerate to let flavors combine.
- Start making couscous by toasting it dry with 1 tbsp of the oil, then follow the remaining cooking instructions on the label.
- Season tilapia with salt, pepper, and garlic powder. Sear with remaining 1 tbsp oil on both sides over medium-high heat until fully cooked (the fish will flake off in the middle and will no longer be translucent).
- While the tilapia is cooking, chop up the parsley and red peppers.
- Assemble salad. Add a bed of arugula to a salad bowl, then add the couscous, red peppers, marinated feta and olives, parsley, tilapia, and the red wine vinaigrette. Toss together and enjoy!
