Ingredients

• 80 g dry couscous — plain
• 220 g skinless white fish fillet — cut into bite-size pieces
• 120 g zucchini — small dice
• 80 g carrot — small dice
• 10 g extra virgin olive oil — divided
• 250 ml low-sodium vegetable broth — warm
• 2 g dried italian herb mix — crushed between fingers
• 2 g salt — fine

Instructions

1. In a small pot, bring the vegetable broth to a gentle simmer over medium heat.
2. Place the couscous in a heatproof bowl with 1 g of salt and 1 g of the dried Italian herb mix, then pour 150 ml of the hot broth over it, cover with a plate, and let sit for 5–7 minutes to soften.
3. While the couscous steams, heat 5 g of olive oil in a non-stick pan over medium-low heat, add the carrot and cook for 3–4 minutes until starting to soften, then add the zucchini and cook another 3–4 minutes until both are very tender.
4. Push the vegetables to one side of the pan, add the remaining 5 g olive oil, then add the fish pieces in a single layer; sprinkle with remaining 1 g salt and 1 g herb mix, and cook 2–3 minutes per side over gentle heat until just cooked through and opaque.
5. Fluff the couscous with a fork, loosening any clumps, then drizzle in 50–100 ml of the remaining warm broth, stirring until the grains are soft and moist but not soupy.
6. Divide the couscous between two shallow bowls, top with the tender vegetables and fish, and spoon over a little of the pan juices to keep the bowl moist and easy to digest.