KID NOTE: After picking off all the tomatoes and olives, they did very well with the fish.
VEGETARIAN TIP: Transform this recipe into a warm couscous salad. Simply omit the tilapia and incorporate the spinach, tomatoes, olives, and goat cheese into the couscous.
GLUTEN FREE MODIFICATIONS: Use brown rice couscous.
This was a home run–my 18 month old, 4 year old, and 6 year old cleaned their plates. My husband, who isn’t always a big fan of olives gave this meal an outstanding rating as well. Adding to my favorites list!
So good! Initially I thought the fish might be a tad bland, but it was perfect. I pulled some frozen cherry tomatoes and tossed them in with the butter while the oven was heating. They were lovely and roasted, and made the fish taste so good. My 13 month old loved it! She loved it all.
This was awesome. I couldn’t find the Israeli couscous so substituted for orzo instead.
Really good! I used herbed goat cheese and it balanced the tanginess of the olives nicely. Wish I had added salt to the boiling water for the cous cous, it was good, but needed more seasoning in the pasta itself.
I wasn’t a big fan. I thought it was a little bland.
We loved this meal! I’ll use less olives next time – didn’t measure, but definitely ended up using more than the recipe called for!