The veggies are sauteed, then cooked down into a chunky sauce, which is then tossed with the couscous prior to serving.
The tilapia is seasoned very simply then quickly sauteed on the stovetop, completing this ideal end of summer dish.
Chop the red bell pepper, onion, zucchini, and tomatoes. Mince the garlic and zest the lemon.
Heat a large, wide saute pan over a medium low flame.
Once the pan is hot, add the oil followed by the pepper and onion a moment later.
Add the garlic and zucchini. Cook an additional 3 - 5 minutes, stirring occasionally.