Moroccan Chermoula Cod with Couscous

Ingredients

• 1 cup couscous
• 1 1/4 cups low-sodium vegetable broth
• 1 pound cod fillets
• 1 teaspoon kosher salt, divided
• 1/4 cup chopped cilantro
• 1/4 cup chopped parsley
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1/4 cup olive oil, divided
• 1 tablespoon lemon juice plus lemon wedges
• 1 cup cherry tomatoes, halved
• 1/3 cup pitted green olives

Steps

1. Bring the broth to a boil, stir in couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
2. Pat the cod dry and season with 1/2 teaspoon salt.
3. Mix cilantro, parsley, garlic, cumin, paprika, coriander, 3 tablespoons olive oil, lemon juice, and the remaining salt into a coarse chermoula.
4. Heat the remaining oil in a nonstick skillet over medium heat. Cook the cod for 3 to 4 minutes per side until opaque and it reaches 145°F (63°C).
5. Spoon half the chermoula over the warm cod; toss the couscous with tomatoes, olives, and the remaining chermoula.
6. Serve the cod over couscous with lemon wedges.

Allergen note: Contains fish and wheat from couscous.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.