Grilled Tilapia with Gluten-Free Couscous
Whole grilled tilapia gets served alongside fluffy gluten-free couscous and a scoop of mixed vegetables.
Whole tilapia rubbed with olive oil, paprika, and a simple seasoning blend goes straight onto the grill, where a few minutes per side is enough to cook it through and give the skin some color. Scoring the skin lightly before grilling helps the seasoning reach the flesh underneath and keeps the fish from curling on the grate.
Alongside it, gluten-free couscous — usually made from corn or rice rather than wheat — steams in broth until fluffy, then gets a quick toss with mixed vegetables. Choosing a gluten-free couscous here means the whole plate stays wheat-free without sacrificing that familiar, fluffy texture.
Serve the fish whole or flaked apart next to a generous scoop of couscous. with a wedge of lemon on the side if you'd like extra brightness.
Ingredients
- 2 whole tilapia fish — cleaned and scaled
- 1 tablespoon olive oil
- 1 teaspoon paprika — optional
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
- 1 cup gluten-free couscous
- 1 1/4 cups water or broth
- 1/2 cup mixed vegetables — optional, diced
Instructions
- 1Preheat grill or oven to medium-high heat.
- 2Rub tilapia with olive oil, paprika, salt, and black pepper.
- 3Grill or bake tilapia for 8–10 minutes on each side until cooked through.
- 4Meanwhile, bring water or broth to a boil in a pot.
- 5Add gluten-free couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
- 6Stir in mixed vegetables if using and adjust seasoning.
- 7Serve grilled tilapia alongside gluten-free couscous.