Ingredients

• 240 g cod fillet — cut into 2 equal pieces, skin removed
• 160 g carrot — peeled and sliced
• 80 g couscous — dry
• 240 ml low sodium vegetable broth — warm
• 10 ml extra virgin olive oil
• 1 g dried oregano
• 1 g dried basil
• 1 g salt optional
• 300 ml water — for boiling carrots

Instructions

1. Add the sliced carrot and water to a small saucepan, bring to a gentle boil, then reduce to a simmer and cook for 10–12 minutes until very soft.
2. While the carrots cook, place the cod pieces in a shallow pan with 120 ml of the warm vegetable broth; sprinkle with half the oregano and basil and a tiny pinch of salt if using.
3. Cover the pan with a lid, bring the broth just to a gentle simmer, then poach the cod over low heat for 7–9 minutes until it flakes easily; avoid vigorous boiling to keep it tender and mild.
4. In a heatproof bowl, add the couscous and remaining 120 ml warm vegetable broth, plus the olive oil and remaining herbs; cover and let stand for 5 minutes, then fluff gently with a fork.
5. Drain the cooked carrots, reserving a spoonful of the cooking water, and mash them with a fork or potato masher until smooth and soft, adding a little carrot water if needed for a loose, puree-like texture.
6. To serve, divide the couscous between two small plates, add a portion of carrot mash to each, and top with a piece of poached cod, spooning a little of the poaching broth over the fish to keep it moist.