Lemon Tilapia with Garlic-Parsley Couscous

1 small red onion or 1/2 a large red onion, sliced
2 lemons
Salt & Pepper
4 Tbsp. EVOO
4 cloves garlic minced
2 cups chicken broth
1 cup couscous
1/3 cup chopped, fresh flat-leaf parsley
2 eggs
4 5oz. tilapia fillets

In a small bowl, combine the onion with some salt/pepper and the juice of one lemon; set aside (in the fridge if you like).

In a medium saucepan, heat 2 Tbsp. EVOO over medium heat. Add the garlic and cook for 1 min. Add the chicken broth, season with salt/pepper, cover and bring to a boil. Stir in the couscous and parsley and remove from the heat; cover and let stand for at least 5 min. before fluffing with a fork.

Meanwhile, in a shallow plate or bowl, beat the eggs with 1 Tbsp. water. In a large nonstick skillet, heat 1 Tbsp. EVOO over medium-high heat. Working in 2 batches, season the fish with salt/pepper, then dip into the egg mixture, turning to coat; add to the pan. Cook, turning once, until golden (about 5 min. - FYI: the fish will let you know when it needs to be turned...if it does not pull away easily from the pan it needs a bit longer); transfer to paper towels to drain. Repeat the process with the remaining EVOO and tilapia.

Divide the couscous among 4 plates. Slice the last lemon into 4 wedges. Arrange the fish on top, sprinkle with the pickled onions, and serve with the lemon wedges.

* Original recipe courtesy of Everyday with Rachael Ray, September 2010 Menu Planner

Aug 6-26

Wow! How time flies! Just so you're aware (in case you're concerned), we have been eating these past few weeks, but have been so busy with odds and ends we haven't had time to post things to the blog. Our sincerest apologies. (Thanks, Jolie, for the reminder.) 

School has started for Tim, and Paul is getting ready to go back ASAP. The schedule change in our lives and readjustment period is still taking it's toll, but we're getting there - slowly, but surely. Our shopping these past few weeks have focused on buying as little as possible for the most bang for the buck.  It's been a challenge, but we've managed to stay close to $50 each week (minus the 5 for $25 meat sale at Price Chopper last week - couldn't resist stocking up).  

Here's the menu from 2 weeks ago (Aug 6-12):

Mon - Elephant Bar
Tues - Room 39
Wed - Summer Grilled Vegetable Pizza
Thurs - Shrimp Po'Boys
Fri - Enchiladas* - BINGO! The Musical @ American Heartland Theatre
Sat - Dinner w/ Paul's family (Helene's Hot Plate)
Sun - snack night

Here's the menu from last week (Aug. 13-19):

Mon - Sweet & Sour Peppers & Penne
Tues - Extra Virgin (thanks, Groupon!)
Wed - Sausage & Summer Squash Fried Rice*
Thurs - BBQ Chicken and Grilled Zucchini
Fri - Skillet Shrimp Fajitas*
Sat - 77 South (thanks, Restaurant.com!)
Sun - snack night - leftovers to clean out the fridge

FYI - The recipe for Sausage & Summer Squash Fried Rice is on the blog as Sausage & Zucchini Fried Rice (we just had squash to use up instead).

Now, for this week, we're trying some new items along with some old standards.  It's sure to be fun-filled week.  Hope you find inspiration (or even a meal) out of what we're having for dinner this week.

Here's this week's menu (Aug. 20-26):

Mon - Lemon Tilapia w/ Garlic-Parsley Couscous*
Tues - Sausage, Potato, & Cheese Waffles*
Wed - Ground Turkey Polenta Pie
Thurs - OPEN -TBD - Music Man @ Off Centre Theatre
Fri - BBQ Chicken Quesadillas*
Sat - Pork Cutlet Coated in an Aged Jack Cheese Crust
Sun - snack night

Pictures and more recipes coming soon!  Enjoy!

*Recipe included on blog