Ingredients

• 220 g cod fillet — cut into large chunks, skinless and boneless
• 100 g wholewheat couscous — dry
• 250 ml low sodium vegetable broth — warm
• 120 g zucchini — thinly sliced into half-moons
• 80 g carrot — peeled and thinly sliced
• 10 g extra virgin olive oil — divided
• 6 g fresh parsley — finely chopped
• 1 g dried oregano — crumbled
• 2 g salt — fine
• 0.5 g black pepper — finely ground optional

Instructions

1. In a small bowl, combine the cod chunks with half of the olive oil, half of the salt, the dried oregano, and half of the chopped parsley; gently toss to coat and set aside.
2. Place the couscous in a heatproof bowl and pour the warm low sodium vegetable broth over it, cover with a plate or lid, and let sit for 8–10 minutes to absorb the liquid.
3. While the couscous steeps, heat the remaining olive oil in a non-stick pan over medium-low heat, add the sliced carrot and cook for 3–4 minutes until just starting to soften, then add the zucchini and cook another 3–4 minutes until both are tender but not browned.
4. Push the vegetables to the edges of the pan, place the seasoned cod pieces in the center in a single layer, cover with a lid, and cook on low heat for 5–7 minutes, turning once gently, until the fish is opaque and flakes easily; avoid high heat to keep smells mild.
5. Fluff the couscous with a fork, add the remaining salt and most of the remaining parsley, and gently mix; divide the couscous between two shallow bowls.
6. Top each bowl with half of the vegetables and cod, spooning any mild pan juices over the couscous, then finish with the last pinch of parsley and a light sprinkle of black pepper if tolerated.