In a medium saucepan combine 1/2 cup chicken broth, 2 teaspoons extra virgin olive oil, and the entire 14 1/2-ounce can of diced tomatoes with green chilies (including the juices).

Bring the mixture to a boil over medium-high heat.

Once boiling, stir in 3/4 cup Moroccan couscous and season with kosher or sea salt and black pepper to taste.

Remove the saucepan from the heat, cover tightly, and let the couscous stand for 5 minutes.

After 5 minutes, uncover and fluff the couscous with a fork; keep covered to stay warm while you cook the fish.

Pat the 16 ounces of cod fillets dry with paper towels and season both sides with kosher or sea salt and black pepper to taste.

Heat a large nonstick skillet over medium-high heat, add 1 tablespoon extra virgin olive oil, and let it shimmer.

Add the cod fillets to the skillet (do not overcrowd; cook in batches if needed) and cook until opaque and the flesh flakes easily with a fork, about 2–3 minutes per side depending on thickness.

Remove the fillets from the skillet, place on plates, and drizzle 1 tablespoon freshly squeezed lemon juice evenly over the fillets.

Serve the cod fillets with the fluffed Moroccan couscous.