Be prepared to share this sophisticated yet zippy and fruity tilapia recipe! Vegetable couscous accompanies our Mustard-Apricot Glazed Tilapia Recipe.
What You Need
Original recipe yields 4 servings
2 tsp. olive oil
2 cups sliced fresh mushroom s
1 small onion, chopped
1 cup Israeli couscous, uncooked
1-1/2 cups small broccoli florets
1-1/4 cups 25%-less-sodium chicken broth
4 tilapia fillet s (1 lb.)
2 Tbsp. apricot preserves
1 Tbsp. GREY POUPON Dijon Mustard
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 425ºF.
Heat oil in large skillet on medium heat. Add mushrooms and onions; cook and stir 5 min. Add couscous; cook and stir 1 min. Stir in broccoli and broth. Bring to boil; cover. Simmer 8 min. or until liquid is absorbed.
Meanwhile, place fish in shallow pan sprayed with cooking spray. Mix preserves and mustard; spread over fish. Bake 10 min. or until fish flakes easily with fork.
Stir Parmesan into couscous mixture. Serve topped with fish and cilantro.
Substitute mango chutney for the preserves.
Prepare using halibut or salmon fillets.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.