Chermoula Fish with Couscous

• 180 g cod fillet, patted dry — Raw Pacific cod fillet
• 75 g dry couscous — Dry whole-wheat couscous
• 70 g chickpeas — Canned chickpeas, drained and rinsed
• 12 g cilantro, chopped — Fresh cilantro
• 10 g parsley, chopped — Fresh flat-leaf parsley
• 20 g lemon juice — Fresh lemon juice
• 4 g garlic, grated — Raw garlic
• 1 g cumin — Ground cumin
• 0.8 g paprika — Smoked paprika
• 9 g oil, divided — Extra-virgin olive oil
• 0.7 g salt, divided — Fine salt

Method

1. 1Steam the couscousPour 115 g boiling water over couscous and half the salt, cover 5 minutes.5 minLook for: Everything is evenly positioned and ready for the next action.
2. 2Fluff thoroughlyFluff thoroughly until the grains are separate and no clumps remain.Look for: Couscous is tender and separate with no water remaining.Safety: Handle boiling water carefully.
3. 3Mix the chermoulaStir cilantro, parsley, lemon, garlic, cumin, paprika, and 5 g oil for 60 seconds.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Reserve in a clean cup in a clean containerReserve in a clean cup in a clean container so it stays separate for the later step.Look for: The sauce is vivid green-red, spoonable, and free of dry spice pockets.Safety: Keep chermoula separate from raw fish utensils.
5. 5Sear the codHeat remaining 4 g oil in a skillet over medium-high. Season cod with remaining salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid raw-fish cross-contamination and verify 145°F.
6. 6Sear 4 minutes on the first sideSear 4 minutes on the first side and 3 minutes after turning, until 145°F.7 min · 145°FLook for: Cod is golden and flakes at the edge while remaining moist.
7. 7Warm and assembleRest cod 5 minutes. Warm chickpeas with 20 g water for 2 minutes.5 minLook for: The full resting or chilling time is complete.
8. 8Fold them through couscous with half the chermoulaFold them through couscous with half the chermoula, then add cod and spoon over all remaining sauce.Look for: Couscous is fragrant, chickpeas are hot, and cod remains intact above the sauce.Safety: Heat chickpeas until steaming and serve fish promptly.