Ingredients

• 1 (10 ounce) box couscous
• 3/4 cup slivered almonds
• 1/2 cup sun-dried tomato, finely chopped
• 1 tablespoon ground cumin
• salt and pepper
• 1/4 cup extra-virgin olive oil, plus
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
• 4 (8 ounce) tilapia fillets
• 4 tablespoons chopped flat leaf parsley
• 1/2 red onion, chopped

Instructions

1. Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes, onion and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.

2. Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2½ cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.