Add couscous to boiling water and cook until al dente, 6-8 minutes. Reserve ½ cup cooking liquid. Drain couscous and rinse under cold water. Reserve pot.

Cut tomatoes into ½" slices In a bowl, stir together flour and water 1 Tbsp at a time until it is the texture up thick pancake batter (about 2 Tbsp.) Pat tilapia dry, and season both sides

Return pot from cooking couscous to medium-high heat. Add 2 tsp olive oil and tomatoes to pot. Cook until lightly browned, 2-3 minutes. Add couscous, garlic salt, ¼ tsp salt and a pinch of pepper and ¼ cup pasta cooking liquid. Cook 1-2 minutes to bring flavors together.

Place a large non-stick pan with canola oil over medium heat. Place panko onto a plate. Season tilapia with ¼ tsp salt and ¼ tsp pepper and then coat with flour water mixture. Lay tilapia onto panko and fully coat each piece of tilapia with panko.

Line a plate with a paper towel. Test oil temperature by adding a pinch of breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Lay tilapia away from you in hot oil and cook 3-5 minutes per side until tilapia reaches a minimum internal temperature of 145 degrees, 10-14 minutes. Transfer tilapia to towel-lined plate.

Plate with tzatziki sauce and feta cheese on the couscous