Tilapia Citrus Couscous Salad from Clean Eating Magazine

Ingredients:

1 cup dry whole-grain couscous

Olive oil cooking spray

1/2 lb tilapia fillets (4 small or 2 large)

2 large carrots, peeled and diced

1 stalk celery, ends trimmed and finely diced

1 medium yellow onion, finely diced (I used green onion)

1/2 red bell pepper, cored, seeded and diced

zest and juice 1 lime

zest and juice 1/2 lemon

1 tsp Dijon mustard

1 Tbsp extra-virgin olive oil

1 clove garlic, minced

2 tsp dried parsley (I used fresh)

Sea salt and fresh ground pepper to taste

Instructions:

Cook couscous according to package instructions.

Spray pan with cooking spray, cook tilapia 2 minutes per side, let cool 5 minutes, flake with fork.

Combine couscous, tilapia, and cut up veggies.

For dressing, whisk together lime zest, and juice, lemon zest and juice, Dijon, oil, garlic, and parsley. Combine dressing with the rest of the ingredients. Serve room temp or chilled.

Very light, refreshing, great tasting salad!