Cowboy Caviar Couscous Salad with Seared Tilapia 

Time: 30 minutes
Servings: 4 

INGREDIENTS:

4 tilapia filets
½  tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp paprika 

FOR CAVIAR:
¾ cup pearl couscous
2 tsp salt
1 clove garlic, minced
¼ cup vegetable or olive oil
2 tbsp fresh lemon juice
1 ½ tsp chili powder
1 orange bell pepper, finely chopped
4 green onions, sliced
15 oz can black beans, drained and rinsed
15 oz can whole kernel sweet corn, drained and rinsed
1 cup halved cherry tomatoes
¼ cup chopped cilantro 

INSTRUCTIONS:

  1. Season tilapia filets evenly on both sides with salt, pepper, and paprika. Set aside.
  2. Bring a medium pot of water to a boil. Add couscous and 2 tsp salt. Cook according to packaging, drain, and rinse with cold water.
  3. Meanwhile, in a small bowl, mix garlic, oil, lemon juice, and chili powder.
  4. In a large bowl, combine couscous, bell pepper, scallions, beans, corn, tomatoes, and cilantro until combined. Add dressing and toss to coat. Season with salt if needed. 
  5. While the salad is sitting, heat a medium pan with ½  tbsp olive oil over medium high heat. Once warm, sear tilapia filets until they easily flake with a fork, about 4 minutes per side. 
  6. Serve tilapia with extra fresh lemon and couscous salad.