Directions: Wild Caught Cod with Moroccan Couscous

• Start by gathering all your ingredients and measuring them out. This will make the cooking process smoother and more enjoyable.
• In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Allow it to warm for about a minute.
• 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.
• 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.
• 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.
• 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!