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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Ingredients:
1 medium zucchini (cut in 3 inch chunks) |
1 medium yellow squash (cut in 3 inch chunks) |
1 medium red onion (cut in half and quartered) |
1/2 cup olive oil |
1 teaspoon black pepper |
1 cup couscous |
1/2 cup of boiling vegetable stock |
2 tilapia fillets |
2 cups coconut milk |
1 tablespoon grated ginger |
2 teaspoons curry powder |
2 inches tamarind pods |
salt |
1 teaspoon cayenne pepper |
Directions:
1. Place cut up vegetables in bowl along with olive oil and toss together.
2. Place on baking sheet, season with salt and black pepper and roast in preheated 350 degree oven for 20 minutes.
3. In a glass bowl mix couscous with hot vegetable stock. Cover bowl with plastic wrap and allow couscous to soak up all the liquid…about 15 minutes.
4. After 20 minutes in the oven, remove the vegetables and allow to rest about 5 minutes.
5. Fluff the couscous and check for salt. Add extra if necessary. Add roasted vegetables and mix together.
6. In a sauce pan, heat up coconut milk, curry, tamarind, grated ginger and cayenne pepper under low-medium heat. Cook for 5 minutes and taste for salt. Add salt if necessary and cook until liquid thickens and reduce by about half.
7. Brush liquid on the fish and place fish on hot grill. Continue to brush coconut milk mixture on each side as you cook the fish. Cook each side for 3 minutes per side for up to 3 turns making sure to brush on liquid each time you turn the fish.
8. Serve hot over vegetable couscous.
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