Grilled Tilapia with Gluten-Free Couscous

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.