Ingredients:

2 tbsp fresh lemon juice, plus wedges for serving
1 tbsp olive oil
2 cloves garlic, chopped
Kosher salt and black pepper
4 6-ounce tilapia fillets, split lengthwise
1 cup couscous
1 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped sun-dried tomatoes
(Couscous is pasta-like small grains of semolina coated in wheat flour)


Directions:

* In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.

* Cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.

* Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.