Air-Fryer Harissa Tilapia with Couscous and Green Beans

Pat 3 raw tilapia fillets dry with paper towels on both sides.

In a small bowl, combine 1.5 tbsp mild harissa paste, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tbsp olive oil, and 1/2 tsp salt to form a smooth rub.

Spread the harissa spice mixture evenly over both sides of the tilapia fillets.

Zest the lemon to obtain 1 tsp of zest, then cut the lemon in half. Juice one half (about 1 tbsp juice) and cut the other half into wedges for serving.

Coat the air fryer basket with cooking spray. Place the seasoned tilapia fillets inside in a single layer. Air fry at 400°F for 8 to 10 minutes until the fish is opaque and flakes easily with a fork.

While the fish cooks, bring 1/2 cup water to a boil in a small skillet over medium-high heat. Add 8 oz trimmed green beans and a pinch of salt. Cover and steam for 5 minutes until tender-crisp. Drain any remaining water, then toss the green beans with 1 tsp olive oil and 1 tsp lemon juice.

In a separate small saucepan, bring 1 cup water, 2 tsp olive oil, and 1/4 tsp salt to a boil. Stir in 3/4 cup dry couscous, cover immediately with a tight-fitting lid, and remove from the heat. Let stand for 5 minutes, then fluff with a fork and stir in the 1 tsp lemon zest.

Divide the fluffed couscous and steamed green beans among three plates. Top each with an air-fried harissa tilapia fillet and serve with the reserved lemon wedges.