Here's a recipe that I just found and it looks like a keeper. I haven't tried it yet but it does have all the good ingredients. And I suppose you don't need to use Halibut; I imagine that Tilapia would work as well.
Halibut with Zahtar and Mint Couscous
"Zahtar is a Middle Eastern seasoning made with sumac, a dried sour berry.Dried tart cherries have a similar tang.
3/4 cup dried sour cherries1 tablespoon dried oregano1 tablespoon ground cumin1 1/2 teaspoons paprika3 tablespoons olive oil6 tablespoons lemon juicesalt1 cup couscous1 1/2 cups fat-skimmed chicken broth1 1/2 pounds boned, skinned halibut (1 in. thick)1 cup finely chopped English cucumber1/4 cup chopped fresh mint leaves
In a blender or food processor, combine dried cherries, oregano, cumin,paprika, oil, and lemon juice. Whirl until pureed, scraping containersides as necessary. Add salt to taste.In a 1 1/2 to 2-quart pan, combine couscous and broth. Bring to a boilover high heat, cover, remove pan from heat, and let stand until liquid isabsorbed, about 5 minutes. Keep warm.Meanwhile, rinse halibut, pat dry, and coat with cherry mixture. Set eachpiece of halibut on a slightly larger piece of foil. Cut foil to fit fish.Have barbecue ready with direct heat at hot. Set foil with fish on grill.Cover barbecue with lid (open vents for charcoal), and cook until fish isopaque, 8 to 10 minutes.Stir chopped cucumber and chopped mint into couscous; spoon onto plates.Cut grilled halibut into equal portions and set onto couscous. Season totaste with salt.Makes 4 servings."