This dish has incredibly fresh, bright flavor!  It is delicious, healthy, colorful, AND inexpensive to make.  What more could you want in a meal? I’ve adapted it from ‘The Best of Clean Eating’ cookbook.  I’ve added extra veggies and also serve it warm rather than as a cold salad.  We are not fans of raw onions (which the original recipe called for), so I made a few changes and we LOVE the results. This meal has become a staple in our house. When I have more time earlier in the day (or even a day ahead) I will pre-chop all the veggies and keep them in the fridge. Throwing everything together at meal time is then a cinch.  This could easily be adapted to be a vegetarian meal, if you are so inclined. It’s also one of those rare meals where leftovers are just as good as the original!


  • 1 cup dry  whole-grain couscous
  • Olive oil cooking spray
  • 2 tsp extra virgin olive oil
  • 3 medium boneless-skinless tilapia fillets
  • 3 carrots peeled and diced
  • 2 stalks celery, finely diced
  • 1 medium yellow onion, finely diced
  • 1 clove garlic, minced
  • 1/2 red bell pepper, cored, seeded, and diced
  • 1/2 yellow bell pepper, cored, seeded, and diced
  • zest and juice of 1 lime
  • zest and juice of 1/2 lemon
  • 1 Tbsp dijon mustard
  • 1 Tbsp extra virgin olive oil
  • 2 tsp dried parsley
  • sea salt and fresh ground black pepper, to taste


Cook couscous according to package directions and set aside.

In a small bowl mix together zest and juice of lime and lemon, dijon mustard, 1 Tbsp extra virgin olive oil, 2 tsp dried parsley, salt and pepper. Set aside.

Heat a large nonstick skillet over high heat for one minute. Spritz with cooking spray and reduce heat to medium high.  While skillet is heating, season tilapia with salt and pepper on both sides. Place tilapia in skillet and cook for 3-4 minutes per side until opaque and cooked through. Remove to a cutting board and let cool slightly.

Drizzle the remaining 2 tsp olive oil in the skillet and keep on  medium-high heat. Add the onions and saute until just starting to brown. While onions are cooking, flake the tilapia into pieces on the cutting board. Add the minced garlic to the onions and cook for 30 seconds. Add remaining veggies and toss for 30 seconds. You want them to get warmed but retain their crunch.  Remove the skillet from the heat.  Stir in the couscous and the dressing until mixed thoroughly.  Last, add the flaked tilapia and gently stir to incorporate.  Dish up and serve immediately.