Talapia and Cous Cous
Salt and pepper
Canola or Vegetable oil
Whole wheat (or regular) cous cous
This is a really simple meal, and it is really easy to keep all the ingredients on hand so you can make it whenever you need a quick, tasty supper. If your talapia fillets are frozen, defrost them. When they're defrosted, pat them dry. Meanwhile, put a couple tablespoons of oil in a skillet (enough to cover the bottom) and heat to medium-high heat. Put 1 cup of chicken stock OR 1 cup of water and a boullion cube into a small saucepan and turn on high heat to bring to a boil. Back to the fish. Brush the fish with a thin coating of creole mustard (or dijon, or whatever kind you like). Spread some cornmeal on a plate and season with salt and pepper. Coat the fish in the cornmeal--a light dusting. When the oil is hot, add the fish and fry for a few minutes on each side until golden brown and the fish is cooked through. When the stock comes to a boil, add a handful or two of frozen peas. Let it come back to a boil, stir in cous cous, cover, and let sit off the heat for 5 minutes. Fluff with a fork. Serve the cous cous and fish with a salad, and you've got a quick, easy supper, that is very simple to scale up or down for the number of people you have for dinner. Bon Appetit!