Instructions

Heat the oil in a medium saucepan over medium heat. Once oil is shimmering, add the shallot and sauté until tender and slightly brown, about 3-4 minutes. Add the garlic and za'atar and cook another 30 seconds until fragrant. Add the couscous to the pan and stir continuously until it becomes toasted and smells a bit nutty. Pour in the chicken stock and a pinch of salt and stir. Bring to a boil, then reduce heat to a simmer and cook gently for 8-9 minutes. The couscous should be al dente. Drain if needed, then set aside.

For the tilapia:

Set oven rack to the center position and preheat to 375°.

Cut sheets of parchment paper into 12" x 16" rectangles. Damp the sheets with water and crumble into a ball (this will make it more pliable for wrapping).

Coat the tilapia on both sides with salt, pepper, red pepper flakes, and za'atar.

Scoop about ½ cup couscous mix into the center of the parchment sheet. Cover the couscous with a roasted red pepper, then top with a piece of tilapia. Top the tilapia with 4-5 artichoke quarters, sprinkle with fresh garlic, and drizzle with about 1 teaspoon oil.

Gather up the sides of the parchment into a parcel. Pour in 1 teaspoon of pomegranate molasses and 2 Tablespoons chicken stock. Tie the parcel with kitchen twine and place on a rimmed baking sheet. Repeat with all the tilapia parcels.

Place in the oven and bake for about 17-20 minutes or until the fish feels firm. Serve with lemon wedges.