Mediterranean Tilapia With Couscous

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Washington Post


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1 medium shallot

3 tablespoons unsalted butter

1 tablespoon olive oil

1 cup Israeli (pearl) couscous

1/4 cup dry white wine, such as sauvignon blanc

2 cups low-sodium chicken broth

1/2 cup dried cranberries

Leaves from 2 sprigs thyme (1 to 2 tablespoons)

Juice from 1/4 lemon (1/2 teaspoon)

1/3 cup sliced almonds


Freshly ground black pepper

1 1/2 to 2 pounds tilapia fillets (if partially frozen, add 3 to 4 minutes' cooking time)

2 tablespoons unsalted butter

1/2 cup pitted kalamata olives

1 tablespoon capers, drained

Juice from 1/2 medium lemon (1 tablespoon)

Chives, for garnish (optional)

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