• Set up your sous vide cooker and get it ready for sous viding. (see notes below)
• Set your sous vide cooker to 131ºF and set the time for 30 minutes once it reaches temperature.

  While the water is heating, prep the tilapia and broth ingredients.

Prep the Tilapia & Broth Ingredients

• Rinse the fillets under cold water, pat dry with paper towels, and season with salt and pepper.
• Place the seasoned tilapia into two vacuum seal bags, add 2 -3 tablespoons of olive oil to each bag, and vacuum and seal the bags.
• Wash and dry all the fresh ingredients.

  Thinly slice the garlic and mince the shallot.

  Dice the bell peppers, mushroom, and tomato.
• When the sous vide cooker reaches 131ºF, place the tilapia into the water, ensure the fish is completely submerged, and start your timer.

  While the tilapia is cooking, start making the couscous and flavorful broth.

Prepare the Israeli Couscous

• In a medium-sized pot of salted boiling water, cook the Israeli couscous until al dente according to the package instructions.

  The typical ratio of couscous to water is 1 cup couscous to 1¼ cups water. When the water is completely absorbed and the couscous is al dente, remove from the heat, stir, and reserve.

Making the Spicy Seafood Broth

• Heat a large frying pan over medium heat, and when hot, add a couple of tablespoons of olive oil.
• Add the minced shallot and cook for three minutes before adding the garlic.

  Continue cooking for another minute until the garlic becomes fragrant, and then add the diced bell peppers.
• When the peppers begin to soften, about 4 - 5 minutes, add the V-8 juice, white wine, and clam juice. Stir to combine.
• Add a couple of pinches of saffron threads and simmer this broth for about 5 - 8 minutes until it is reduced.
• Add the chopped mushrooms, diced tomato, and a good pinch of red pepper flakes.

  If you like your food spicier, add more pepper flakes, but I prefer to have the shaker at the table and let my family decide for themselves.

  Continue cooking until the mushrooms soften, about 8 minutes.
• Cover the pan and remove the broth from the heat if the broth is ready, but the tilapia isn’t. If your timing is correct, the fish should be ready to remove from the sous vide water bath.

  You can always reheat the broth before serving if necessary.

Plating and Serving

• Add some cooked couscous to the bottom of a soup bowl when all the ingredients are cooked.
• Carefully remove the tilapia from the vacuum bag.

  It will be so tender it may break into a couple of pieces, but if you are careful, you can remove it in one piece. Don't worry if it breaks; it will still look good and taste great.
• Spoon the broth with the peppers, tomatoes, and mushrooms over the fish.

  If you have some scallions, chives, or both, chop a few up to use as garnish.

  Be sure to serve with a fork and a spoon so your guests can savor the delicious sauce.