This is a recipe from Cooking Light. The Tilapia recipe is here. One of my favorite features in this magazine is the Dinner Tonight. In the Jan/Feb 2008 they had this recipe served with the Tilapia is this wonderful Couscous Pilaf.
Bring 1 1/2 cups fat-free broth to a boil in a medium saucepan over med-high heat. Add 1 cup uncooked couscous to pan. Cover and remove from heat. Let couscous stand 5 minutes. Uncover and fluff with a fork.
Stir in 1/3 cup dried cherries, 1/4 cup slivered almonds, 3 tbsp extra virgin olive oil, 1/2 tsp grated fresh lemon rind, 1/2 tsp salt and 1/2 tsp pepper. Mix well.
I figured this at 3 points but only used 1 tbsp of the olive oil.
This is a quick and delicious dish. Serves 4 but the couscous portion about 6.