Tomato Olive Cod with Herbed Couscous

• 200 g fillet, patted dry — Raw Pacific cod fillet
• 65 g (about 1/3 cup dry) — Dry whole-wheat couscous
• 140 g, halved — Raw cherry tomatoes
• 30 g, sliced — Pitted black olives
• 40 g — Raw baby spinach
• 15 g (1 tbsp) — Fresh lemon juice
• 4 g, finely grated — Raw garlic
• 8 g (about 2 tsp) — Extra-virgin olive oil
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 0.5 g (about 1/8 tsp) — Fine salt
• 0.3 g (about 1/8 tsp) — Ground black pepper

Method

1. 1Season the couscousPlace the couscous, half the oregano, and half the salt in a heat-safe bowl.Look for: The oregano and salt are evenly scattered through the dry grains.
2. 2Steam the couscousPour over 80 ml boiling water, cover tightly, and leave for 5 minutes.5 minLook for: The couscous absorbs all visible water and becomes tender.Safety: Pour boiling water carefully.
3. 3Fluff with lemonFluff the couscous with a fork and fold in half the lemon juice.Look for: The grains are separate and no water remains underneath.
4. 4Start the tomato sauceHeat the olive oil over medium-high and add the tomatoes, olives, garlic, remaining oregano, and pepper.Look for: The ingredients begin to sizzle without the garlic scorching.
5. 5Wilt the spinachCook for 3 minutes, then add the spinach and cook for 1 minute.4 minLook for: The tomatoes form a chunky sauce and the spinach is fully wilted.
6. 6Add the codNestle the cod into the sauce and cover the skillet.Look for: The fillet lies flat and is surrounded by hot sauce.Safety: Wash hands after handling raw fish.
7. 7Cook the codCook gently for 6 minutes without repeatedly lifting the lid.6 min · 145°FLook for: The cod is opaque, flakes at the thickest point, and reaches 145°F.Safety: Verify cod reaches 145°F.
8. 8Finish and plateAdd the remaining lemon juice and serve the cod and sauce beside the couscous.Look for: The fish remains intact and the couscous stays fluffy.Safety: Use clean utensils for cooked fish.