Summer Veggie Couscous with Sauteed Tilapia

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.


- olive oil - tomatoes - zucchini - garnacha wine - lemon

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.

Cook the pepper and onion for 5 - 7 minutes, stirring occasionally, until they begin to soften.

Add the garlic and zucchini. Cook an additional 3 - 5 minutes, stirring occasionally.

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