Ingredients

• 220 g cod fillet — cut into large chunks, skin removed
• 80 g dry couscous — plain, fine
• 350 ml low sodium chicken broth — warm
• 5 ml extra virgin olive oil — for drizzling optional
• 1 g dried oregano — crumbled
• 1 g dried parsley — crumbled
• 1 g fine sea salt — or to taste optional
• 0.5 g ground white pepper — or to taste optional

Instructions

1. In a small saucepan, bring the low sodium chicken broth to a gentle simmer over medium heat.
2. Add the cod chunks to the simmering broth, reduce heat to low, and poach for 6–8 minutes until the fish is opaque and flakes easily; avoid boiling to keep it very tender.
3. Using a slotted spoon, carefully lift the cooked cod into a bowl, leaving the hot broth in the pan; cover the cod lightly to keep warm.
4. Stir the dry couscous, dried oregano, and dried parsley into the hot broth, turn off the heat, cover, and let sit for 5 minutes until the couscous is very soft and has absorbed most of the liquid.
5. Fluff the couscous gently with a fork, adding a small splash of hot water if it seems too dry, then season lightly with sea salt and white pepper if tolerated.
6. Divide the soft couscous between two small bowls, top each with half of the poached cod, and drizzle each portion with a very small amount of olive oil if extra calories are needed and fat is tolerated.