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.

Cut tomatoes into thirds.

In a mixing bowl, combine flour and 1 Tbsp. water until a mixture 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 lightly browned, 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 a large non-stick pan over medium heat. Add canola oil and let heat, 5 minutes.

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.

After 5 minutes, test oil temperature by adding a pinch of panko 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 until tilapia reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Transfer tilapia to towel-lined plate.

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