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Attieke with Grilled Tilapia and Kachumbari

Ivorian cassava couscous served alongside lemon-paprika grilled tilapia and a bright tomato-cucumber kachumbari.

Ingredients

  • 2 cups attieke (cassava couscous), prepared per package directions
  • 4 tilapia fillets, about 150g each
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • 1 tsp paprika
  • 1 tomato, diced for kachumbari
  • 1 small red onion, thinly sliced for kachumbari
  • 1 cucumber, diced for kachumbari
  • 1 tbsp chopped cilantro for kachumbari
  • to taste salt and pepper

Instructions

  1. Rub tilapia fillets with olive oil, lemon juice, paprika, salt, and pepper.
  2. Grill or pan-sear the fillets over medium-high heat for 4-5 minutes per side until flaky and cooked through.
  3. Prepare the attieke according to package directions, fluffing with a fork.
  4. Toss diced tomato, red onion, cucumber, and cilantro with a pinch of salt for the kachumbari.
  5. Serve the grilled tilapia over a bed of attieke, topped with the kachumbari.