Ingredients

• 220 g cod fillet — cut into large chunks, skin removed
• 120 g brown rice couscous — dry
• 360 ml low sodium vegetable broth — warm
• 10 g extra virgin olive oil — divided
• 6 g fresh parsley — finely chopped
• 4 g fresh chives — finely chopped
• 60 g carrot — peeled and finely grated
• 15 g plain unsweetened pea protein powder — unflavoured, finely mixed
• 1.5 g fine sea salt — or to taste (use lightly) optional
• 0.5 g ground white pepper — or to taste (very light) optional

Instructions

1. In a small bowl, whisk the pea protein powder into 60 ml of the warm vegetable broth until completely smooth with no lumps, then set aside.
2. Place the brown rice couscous and grated carrot in a medium heatproof bowl. Pour 240 ml of the remaining warm vegetable broth over the couscous, add half of the chopped parsley and chives, cover with a plate, and let sit for 8–10 minutes until the liquid is absorbed and the grains are tender.
3. While the couscous steeps, add 5 g of olive oil to a nonstick pan over low to medium-low heat. Gently place the cod pieces in the pan, season very lightly with sea salt and white pepper if using, and cook for 2–3 minutes per side until just opaque and flaky, avoiding browning to keep flavours mild.
4. Pour the pea-protein-enriched broth and the remaining 60 ml plain broth into the pan with the cod. Let it gently simmer on low heat for 2–3 minutes, spooning the liquid over the fish so it stays soft and moist, then turn off the heat.
5. Fluff the couscous and carrot mixture with a fork, drizzle with the remaining 5 g olive oil, and divide between two small bowls, pressing lightly to form a soft bed.
6. Top each bowl with half of the cod and a few spoonfuls of the warm, mild broth from the pan to moisten. Sprinkle with the remaining parsley and chives, using a small amount to keep the aroma gentle.