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Homemade Wild Caught Cod with Moroccan Couscous photo

Wild Caught Cod with Moroccan Couscous

This Wild Caught Cod with Moroccan Couscous is a quick, flavorful dish that beautifully combines tender fish and aromatic spices!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Cod:
  • 16 ounces Wild-Caught Cod Fillets thawed (about 4 fillets)
  • 1 tablespoon Extra Virgin Olive Oil
  • Kosher or sea salt to taste
  • Black pepper to taste
  • 1 tablespoon Lemon Juice freshly squeezed
For the Couscous:
  • 3/4 cup Moroccan Couscous can substitute with whole-wheat couscous
  • 1/2 cup Low-Sodium Chicken Broth fat-free
  • 1 can Diced Tomatoes with Green Chilies 14.5-ounce can

Equipment

  • Non-stick Skillet
  • Medium Saucepan
  • Measuring cups and spoons
  • Spatula
  • Serving Platter

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Couscous - Begin by bringing 1 cup of water and the low-sodium chicken broth to a boil in a medium saucepan. Once boiling, remove it from heat and stir in the Moroccan couscous, then cover the saucepan. Let it sit for about 5 minutes to allow the couscous to absorb the liquid.
  2. Step 2: Fluff the Couscous - After the couscous has absorbed the liquid, use a fork to fluff it gently. This will help separate the grains and give the couscous a light, airy texture. Set it aside while you prepare the cod.
  3. Step 3: Cook the Cod - In a non-stick skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Season the thawed wild-caught cod fillets with kosher salt and black pepper on both sides. Once the oil is hot, carefully place the fillets in the skillet.
  4. Step 4: Sauté the Cod - Cook the cod for about 4-5 minutes on each side, or until it is golden brown and flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets. Once cooked, drizzle the freshly squeezed lemon juice over the fish.
  5. Step 5: Combine with the Couscous - In a large bowl, combine the fluffed couscous and the can of diced tomatoes with green chilies (drained). Stir in the remaining 2 teaspoons of olive oil, and season with additional salt and pepper to taste.
  6. Step 6: Serve and Enjoy - To serve, generously spoon the Moroccan couscous onto a plate, then top with the sautéed wild-caught cod fillets. Garnish with fresh herbs if desired, and enjoy your flavorful dish!

Notes

  • Store leftovers in airtight containers in the refrigerator for up to three days.
  • Frozen cod can be used; ensure it is thawed before cooking.
  • Adjust the spice level by using plain diced tomatoes or adding more chilies.