All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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
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