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Pan Seared Moroccan Fish with Spiced Couscous
main dishes

Pan Seared Moroccan Fish with Spiced Couscous

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Treat your family to a fresh, traditional North African meal starring fish and couscous in just 35 minutes. Blend a Moroccan-inspired spice mix together, using pure McCormick® cinnamon, cumin and turmeric to season both the tilapia and couscous. Cook fish until flaky and add sweetness and texture to fluffed couscous with dried apricots and dates.

  • 20m

    prep time

  • 15m

    Cook Time

  • 417

    Calories

  • 12

    Ingredients

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Ingredients

4

Servings

Instructions

  • For the couscous, mix spices and salt in small bowl. Set aside. Mix 2 tablespoons of the lemon juice, 1 tablespoon of the oil, honey and 1 1/2 teaspoons of the spice mixture in large bowl with wire whisk until well blended. Set aside.

  • Bring water to boil in medium saucepan on high heat. Stir in couscous, apricots and dates. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Spoon couscous into bowl with lemon juice vinaigrette; toss to coat well. Set aside.

  • For the fish, heat another 1 tablespoon of the oil in large skillet on medium heat. Brush fish with remaining 1 tablespoon oil; season with remaining spice mixture. Cook 3 to 4 minutes per side or until fish flakes easily with fork. Drizzle with remaining 1 tablespoon lemon juice. Serve fish with spiced couscous.

Nutrition information (per Serving)

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