a happy soul

how taking care of your body will allow your soul to achieve a higher level of happiness

Mustard-Parsley Tilapia on top of Yellow Squash and Couscous

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So there are a few things I’ve been hooked on lately.

1)Summer squash has been my favorite vegetable lately…maybe it’s because it’s summer..and maybe that’s why they call it summer squash.

2) Also, when it’s too hot out I want something nice and light for dinner. Tilapia is perfect because it’s super versatile, meaning you can season it a million different ways and it takes on that flavor really well. Tilapia is also nice and cheap! It’s 5.99 lb at Kroger. The fillet I got for this recipe was $2.64 and Ben and I were able to split it.

3) I’ve also had a had an obsession with couscous. At work we have a chef, Becky, who cooks us lunch everyday (and no, I’m not lying, my work is pretty awesome). She is amazing! I’ve never had couscous before she made it for me and I just love it. The texture is great. It’s low in fat and cholesterol free.

So I decided to put them all together with this Mustard-Parsley sauce. Credit to Giada De Laurentis (http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe.html) I did change the sauce slightly. I never seem to have chives available so I used parsley instead and have used it since.

Enjoy this great summer dinner!

Prep Time/Cook time: 15-20 minutes

Serving size: 2


Mustard-Parsley Tilapia on top of Yellow squash and couscous


1 Tilapia Fillet

1-2 Summer squash

3/4 cup (I bought 1 box of couscous, plain)

1 cup water


1/4 cup plain greek yogurt

2 tsp honey

1 tsp dijon mustard

1 tbl. lemon juice

2 tbl parsley or chives

salt and pepper to taste





1. Preheat boiler.
2. Cut squash in 1/4 inch slices and add to pan on medium heat with olive oil. Cook for  8-10 minutes until soft in the middle.
3. Mix sauce ingredients in small bowl and set aside.
4. Spray baking sheet with non-stick spray or use parchment paper. Parchment paper is my go-to. Add olive oil, salt, and pepper to fillet, and put in oven.
5. Start cooking the couscous according to the box  directions while you cook the fillet
6. Broil fillet for 6-8 minutes and set aside to cool.



So my plating is really bad, but the food is really great. I even practiced plating it before, but I really need to get someone to teach me some plating skills because I messed that up big time. I really just wanted to share this recipe this week so I hope I’m forgiven. Challenge: When you make this, try to make it look prettier than my plate! Boom.




Author: Erica Van Treese

I live an exciting, adventurous life with my husband Ben (he can take credit for the adventurous part). We live in little ol' Columbus and we just love this city! I'm an organizer with OCD (self-diagnosed). My husband turned me into a crazy water ski competitor and taught me how to jump off a 5 foot ramp going 32mph to see how far I can go, and sometimes I don't land the way I should (The whole ski community is a little coo coo, but I love them). I love pizza, and when I proclaim my love for pizza all my friends go "We know". My favorite thing is when my family and friends gather for a meal, and there is banter and wine. I love art and looking at beautiful things and I believe every item of decor in a home should have a meaning and a story behind it. I love food and exercising, but just like any other person there are days I really don't feel like going to the gym or I just rather throw in a pizza in the oven for dinner (and sometimes I do). This blog is a reflection of my love for being happy and my journey on eating right and exercising to achieve a higher level of happiness.

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