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