Rachael Ray weekly menu planner- meal six

Tilapia with bell peppers and parsley spiked couscous

One 7.6 oz box couscous
1/2 cup plus 2 TB chopped flat leaf parsley
salt and pepper
3 TB oil
4 skinless tilapia fillets
2 lemons cut into wedges
2 bell peppers cut into thin strips
1 onion thinly sliced

Bring 1 1/2 cups water to boil, remove from heat, stir in the couscous, cover and let stand for 5 min. Using a fork, stir in 1/2 cup parsley, salt and pepper. Keep warm. In a large skillet heat oil. Season fish with salt and pepper, add to the pan and cook, turning once, until golden brown and just cooked through. Transfer to a serving platter, squeeze a wedge of lemon over each fillet and tent with foil to keep warm. Using the same skillet, heat the remaining oil, add the bell peppers and onion and season with salt and pepper, cook until softened and golden brown. Spoon the veggies over the tilapia and sprinkle with remaining parsley. Serve with couscous and lemon wedges.

YUMMY!!!!!  A mild tasting fish with sauted peppers and onions is just fantastic!!  And very quick to make as well.  Five stars from both of us, and even the leftovers were good!