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Moroccan Fish, Couscous Packets with Figs + Chermoula
Make dinner healthy, quick + mess-free with the technique of fish cooked in parchment paper (or here, with foil). Moroccan fish, couscous with figs is a new weeknight favorite.
Servings: 4
Ingredients
- 1/2 cup minced fresh cilantro , divided
- 1/4 cup extra-virgin olive oil
- 2 TBSP grated fresh ginger
- 4 teaspoons smoked paprika
- 4 garlic cloves , minced
- 4 teaspoons grated lemon zest , divided, + 2 TBSP juice
- 2 teaspoons ground cumin
- 1 1/2 teaspoons table salt , divided
- 1/2 teaspoon ground black pepper , divided
- 1/2 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups couscous
- 2 cups boiling water
- 1 cup finely chopped Orchard Choice or Sun-Maid California Figs
- 4 (6-8 oz) skinless tilapia filets , 3/4-inch thick
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees F. Combine 6 tablespoons cilantro, oil, ginger, paprika, garlic, 1 tablespoon lemon zest, lemon juice, cumin, ½ teaspoon salt, ¼ teaspoon pepper, sugar, and pepper flakes in a bowl; set chermoula aside.
- Combine couscous, ½ teaspoon salt, and boiling water in bowl, cover with plastic wrap, and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with a fork, stir in figs and remaining 1 teaspoon lemon zest, and season with salt and pepper to taste.
- Lay four 16 by 12-inch rectangles of aluminum foil on counter with short sides parallel to the counter edge. Divide couscous evenly among foil rectangles, arranging in the center of the lower half of each foil sheet. Pat tilapia dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place tilapia on top of couscous and spoon 1 tablespoon chermoula on top of each fillet; reserve remaining chermoula for serving. Fold top half off oil over fish and couscous, then tightly crimp edges into rough 9 by 6-inch packets.
- Place packets on a rimmed baking sheet (they may overlap slightly) and bake until fish registers 135 degrees F, 22 to 28 minutes. Carefully open packets, allowing steam to escape away from you. Using a thin metal spatula, gently slide couscous and tilapia onto individual plates, then sprinkle with remaining 2 tablespoons cilantro. Serve with remaining chermoula.
