• 1 serving of couscous as per package instructions (1/2 cup couscous dried, 3/4 cup water, olive oil & salt) (The couscous I used also contained sun-dried red peppers.)
• 1 Tilapia fillet
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1 lemon
• 1 small bunch Rocket (a.k.a. Arugula (isn't "Rocket" sexier?))
• Several shavings of Pecorino Romano (or any other cheese you like)
• Olive oil, balsamic vinegar, salt & pepper in "eyeballed" quantities

1. Prepare the couscous as instructed on package (boil water, add couscous, return to boil, turn off heat & allow to rest for 7-10 minutes).
2. Dry off Tilapia fillet with paper towel and season liberally with salt & pepper.
3. Mince garlic and shallot.
4. Preheat about 1 tablespoon of olive oil in skillet over medium-high heat.
5. Reserve one or more thin slices from the lemon for garnish, then juice the lemon.
6. Place the Tilapia on one side of skillet and shallot on the other.  Cook the Tilapia for 2-3 minutes per side, until beginning to brown.
7. While Tilapia is cooking, rinse and dry the Rocket, then toss with oil and vinegar, plate and top with a few shavings of Pecorino Romano or any other cheese you like.  (If you don't have a salad spinner, I recommend throwing down the $20 to buy one.  They're one of life's simple pleasures!)
8. About a minute before Tilapia is done, add the garlic to the skillet with the now-cooked shallot.
9. Cook garlic for about 30 seconds, then pour the lemon juice over the Tilapia, garlic and shallots and cook for 30 seconds.
10. Fluff and plate the couscous next to the Rocket salad, then the Tilapia with lemon/shallot/garlic sauce on top.  Salt & pepper to taste.  Garnish with lemon slice and serve!

By the way, yesterday I added a sidebar box to my blog with information about the Blue Ocean Institute's FishPhone text messaging service.  Here's what FishPhone had to say about Tilapia—Tilapia farmed in China and Taiwan is red-flagged for its "significant environmental concerns," Central American Tilapia is yellow-flagged for "some environmental concerns," and the US farmed Tilapia that I bought gets a green flag, having "few environmental concerns" . . . so I dined with a relatively clean conscience last night!