Preheat oven to 375. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt & pepper. Stir in the 1/4 c EVOO and the lemon juice.
Drizzle 1 T EVOO over the bottom of a 9 x 13: baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt & pepper and drizzle with the remaining 1 T olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 c water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (67%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 38059.6mg||1312 %|
|Potassium 282.1mg||7 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 4.3g|
|Protein 3.9g||6 %|
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Calories per serving: 100
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