1/2 cup Couscous (uncooked)
1 Lemon (juiced, plus more
1 Garlic (cloves, minced)
2 cups Baby Spinach (chopped)
Sea Salt & Black Pepper (to taste)
1 tbsp Harissa
1 1/2 Cod Fillet (skinless)
2 tbsps Chicken Broth
Cook the couscous according to package directions. Add lemon juice, garlic, and spinach once it's finished cooking. Stir to wilt the spinach. Season with salt and pepper and set aside.
Meanwhile, spread the harissa over the fish.
Heat a non-stick pan over medium heat. Add the broth and fish to the pan and cook for four to six minutes. Gently turn and cook for one more minute or until the fish is just cooked. Time may vary depending on the thickness of the filet.
Divide the couscous and fish evenly between plates. Drizzle with more lemon juice if desired and enjoy!
Refrigerate in an airtight container for up to three days.
One serving is equal to approximately half of a cod fillet and 1 1/2 cups of couscous with spinach.
Fresh herbs like cilantro, chives, and/or parsley.
Use quinoa in place of couscous.
One cod fillet is equal to 231 grams or 8 ounces.