Wild Caught Cod with Moroccan Couscous is a dish that brings together the beautiful flavors of the Mediterranean and North Africa. This meal is not only vibrant and delicious but also quick and easy to prepare, making it perfect for weeknight dinners or special occasions. The flaky cod pairs perfectly with the fluffy couscous, creating a delightful combination that is sure to impress. With a hint of spice and a splash of lemon, this recipe will transport you to far-off shores with every bite.

Why I Love This Recipe

This recipe has quickly become one of my favorites for several reasons. First, it features wild caught cod, which is known for its mild flavor and flaky texture. It’s a fish that even those who are not huge seafood fans can enjoy. Secondly, the Moroccan couscous adds an exotic twist that elevates the dish, making it feel special without requiring hours in the kitchen. Finally, the use of fresh ingredients, such as diced tomatoes with green chilies, and a touch of lemon juice, ensures that every mouthful is bursting with flavor. Plus, it’s a one-pan meal, making cleanup a breeze!

What Goes Into Wild Caught Cod with Moroccan Couscous

To create this delightful dish, you’ll need the following ingredients:

1/2 cup fat-free, low-sodium chicken broth
14 1/2 ounces diced tomatoes with green chilies (canned)
1 tablespoon plus 2 teaspoons extra virgin olive oil
3/4 cup Moroccan couscous (or whole-wheat couscous as an alternative)
kosher or sea salt to taste
black pepper to taste
16 ounces wild-caught cod fillets (thawed, approximately 4 fillets)
1 tablespoon freshly squeezed lemon juice

Equipment & Tools

Before we dive into the cooking process, make sure you have the following tools handy:

Large skillet: For cooking the cod and couscous together.
Measuring cups and spoons: To ensure accurate ingredient measurements.
Spatula: To turn the cod fillets without breaking them.
Lid: To cover the skillet while cooking the couscous.

Directions: Wild Caught Cod with Moroccan Couscous

Now, let’s get into the step-by-step process of preparing this scrumptious dish.

Step 1: Prepare the Ingredients

Start by gathering all your ingredients and measuring them out. This will make the cooking process smoother and more enjoyable.

Step 2: Heat the Olive Oil

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Allow it to warm for about a minute.

Step 3: Cook the Cod

Season the thawed wild-caught cod fillets with kosher salt and black pepper. Once the oil is hot, carefully place the fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the cod from the skillet and set aside.

Step 4: Prepare the Couscous

In the same skillet, add the remaining 2 teaspoons of olive oil. Pour in the 1/2 cup of low-sodium chicken broth and the canned diced tomatoes with green chilies. Stir to combine and bring the mixture to a simmer.

Step 5: Add the Couscous

Once the broth is simmering, add the Moroccan couscous to the skillet. Stir well, then cover with a lid and remove from heat. Let it sit for 5 minutes to allow the couscous to absorb the liquid.

Step 6: Combine and Serve

After 5 minutes, fluff the couscous with a fork. Gently place the cooked cod fillets back into the skillet on top of the couscous. Drizzle with freshly squeezed lemon juice, and season with additional salt and pepper to taste. Serve warm and enjoy!

Holiday & Seasonal Touches

This dish is versatile and can be adapted for various holidays and occasions. Consider the following ideas:

For a festive touch, add pomegranate seeds as a garnish during the winter holidays.
In the summer, serve it with a fresh cucumber and tomato salad on the side.
For a cozy fall dinner, consider adding roasted butternut squash cubes to the couscous.
During Ramadan, serve it as a wholesome iftar meal to break the fast.

Mistakes Even Pros Make

Cooking is a learning experience, and even seasoned chefs can make mistakes. Here are some common pitfalls to avoid when making Wild Caught Cod with Moroccan Couscous:

Overcooking the cod: Fish cooks quickly, so keep an eye on it to avoid a rubbery texture.
Not fluffing the couscous: Fluffing the couscous is crucial to prevent it from becoming clumpy.
Skipping seasoning: Don’t forget to season your ingredients properly; it makes all the difference in flavor.
Using cold cod: Make sure your cod is completely thawed before cooking to ensure even cooking.

Keep It Fresh: Storage Guide

If you have leftovers (which is rare, but just in case!), here’s how to store them:

Refrigerate: Store leftover Wild Caught Cod with Moroccan Couscous in an airtight container in the refrigerator for up to 2 days.
Freezing: If you want to store it longer, freeze the cod separately from the couscous. It can be frozen for up to 3 months.
Reheating: When ready to eat, thaw overnight in the refrigerator, then reheat gently in the microwave or on the stovetop.

Reader Questions

Can I use a different type of fish for this recipe?

Absolutely! While wild caught cod is a fantastic choice, you can substitute it with other firm white fish like halibut or tilapia. Just adjust the cooking time accordingly based on the thickness of the fillets.

Can I make this dish gluten-free?

Yes! Substitute the Moroccan couscous with gluten-free couscous, quinoa, or even cauliflower rice for a delicious gluten-free version of this dish.

How can I add more vegetables to the couscous?

Great question! You can add diced bell peppers, zucchini, or even spinach to the couscous while it cooks. Just sauté them briefly in the skillet before adding the broth and couscous.

What should I serve with this dish?

This dish pairs well with a light salad, roasted vegetables, or a refreshing yogurt sauce for dipping. You can also serve it with crusty bread to soak up the delicious flavors!

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This delightful dish is not just a meal; it’s an experience. With the vibrant flavors of Moroccan spices and the satisfying texture of wild-caught cod, you’ll find yourself coming back to this recipe time and time again. Enjoy every bite, and happy cooking!

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