Once water is boiling, add couscous and cook until al dente, 6-8 minutes.

Reserve 1/2 cup couscous cooking water. Drain couscous in a wire-mesh strainer and rinse under cold water. Set aside.

Reserve pot; no need to wipe clean.

While couscous cooks, prepare ingredients.

Quarter tomatoes.

In a mixing bowl, combine flour and 1 Tbsp. water until a thin batter forms, like pancake batter. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Pat tilapia dry, and, on a separate cutting board, halve fillets lengthwise. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Return pot used to cook couscous to medium-high heat.

Add 2 tsp. olive oil and tomatoes to hot pot. Cook until blistered and starting to release juice, 2-3 minutes.

Add couscous, garlic salt, 1/4 tsp. salt, a pinch of pepper, and half the couscous cooking water. Stir occasionally until combined, 1-2 minutes.

If too thick, add remaining couscous cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Cover and set aside.

Place panko on a plate.

Coat both sides of tilapia with flour-water mixture. Transfer to plate with panko and flip until coated, pressing firmly to adhere.

Line a plate with a paper towel. Place a large nonstick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 3 minutes.

Add tilapia to hot pan. Cook until panko is golden brown and crispy, 4-6 minutes on one side. Carefully flip, and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes.

If pan becomes dry, add additional olive oil, 1 tsp. at a time, as necessary.

Transfer fish to towel-lined plate. Season with a pinch of salt.

Plate dish as pictured on front of card, topping tilapia with tzatziki dip and garnishing couscous with cheese. Bon appétit!