Moroccan Grilled Tilapia with Eggplant

Ingredients:

• 2 eggplants (about 225g each), cut lengthwise
• 4 tilapia fillets (170 - 220 g each)
• 1/2 cup whole grain couscous
• 1 clove of garlic, pressed through a garlic press
• 1 cup cilantro
• 1/4 cup olive oil
• Zest of 1/2 lemon
• 1.5 tsp ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 cup nonfat Greek yogurt

Preparation:

1. Preheat the oven grill.
   
   In a small saucepan, bring 3/4 cup water with 1/2 teaspoon salt to a boil. Place the couscous in a medium heatproof bowl and pour in the boiling salted water. Cover and set the bowl aside until the couscous is tender, about 5 minutes. Stir with a fork.
2. Meanwhile, in a blender, puree the garlic, cilantro, 3 tablespoons olive oil, and 1/4 cup water. Add the lemon zest, cumin, coriander, paprika, and 1/4 teaspoon salt.
   
   Make lattice-like slits in the eggplant flesh, about a centimeter apart, and place them cut-side down on a foil-lined baking sheet. Brush with 2 tablespoons of pureed herbs and season with salt and pepper. Fry the eggplants, without turning, until golden brown and tender, 10-15 minutes.
3. Place the tilapia on another foil-lined baking sheet. Brush with the remaining tablespoon of olive oil and season with salt and pepper. Grill the fish until cooked through, 5-8 minutes. Brush each fillet with 1 teaspoon of the pureed herbs.
4. Divide the fish, couscous, and eggplant among plates. Mix yogurt with 1 tablespoon of water and pour it over the eggplant. Drizzle the remaining herbs over the fish and sprinkle with cilantro. Serve with lemon wedges.
   
   Recipe salmon with eggplant and Japanese rosemary.