Mealime recipe · lives on in MealPot
Pan-Fried Tilapia with Couscous & Orange Avocado Salad
- 30 min
- 2–6 servings
- 660 kcal / serving
A light, satisfying weeknight plate with crisp tilapia and a bright citrus salad. Warm couscous keeps the meal grounded while the orange, avocado, and peppers add fresh flavor and color.
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Ingredients
- 1avocado
- 8 fl ozchicken or vegetable broth
- ½ small pkgfresh basil
- ½ small bunchgreen onions (scallions)
- 1orange
- ¾ lbtilapia fillet
- ½ cupwhole wheat couscous
- 1yellow bell pepper
- avocados
- oranges
- yellow bell peppers
From the pantry: black pepper, cayenne pepper, coriander, ground, cumin, ground, extra virgin olive oil, salt, turmeric, ground, white wine vinegar
Cookware
chef's knife · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · spatula · stirring spoon · whisk or fork
Directions
- In a small saucepan, boil the broth with the listed spices, then remove from heat and stir in the couscous. Cover and let it stand 10 minutes, fluffing with a fork just before serving.
- Wash and dry all fresh produce.
- Zest the orange into a medium bowl, then whisk in the olive oil, white wine vinegar, and spices to make the dressing.
- Cut the orange into segments by removing the skin and pith, then slice these segments and add them to the dressing with the juice.
- Core and thinly slice the yellow bell pepper, adding the strips to the bowl with dressing.
- Trim and finely cut the green onions; add them to the bowl and set the salad aside.
- Preheat a nonstick skillet over medium-high heat.
- Pat the tilapia dry and place on a plate; season both sides with the listed spices.
- When the skillet is hot, add a drizzle of oil and swirl to coat the bottom. Cook the tilapia, turning once, until opaque and flakey, about 6 minutes; remove from heat.
- Tear or chop the basil leaves into ribbons and add to the bowl with the orange and pepper.
- Halve and pit the avocado, scoop out the flesh, and dice it; fold into the salad and toss to combine.
- To serve, distribute the couscous on plates, top with tilapia, and spoon the salad beside it.
Two tips
- Make the couscous up to 1 day ahead and refrigerate, then re-fluff before serving.
- If you want a lighter version, skip the avocado and add extra orange segments or basil to the salad.
Nutrition per serving
- Calories
- 660 kcal
- Protein
- 46 g
- Carbs
- 59 g
- Fat
- 31 g
- Fiber
- 16 g
- Sodium
- 146 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.