Instructions

• In a medium saucepan combine 1/2 cup chicken broth, the 14 1/2-ounce can diced tomatoes with green chilies (including juices), and 2 teaspoons extra virgin olive oil. Heat over medium-high until it comes to a boil.
• Stir in 3/4 cup Moroccan couscous and add kosher or sea salt and black pepper to taste. Cover the saucepan, remove it from the heat, and let the couscous stand undisturbed for 5 minutes.
• While the couscous is resting, pat the 16 ounces wild-caught cod fillets dry with paper towels and season both sides with kosher or sea salt and black pepper.
• Heat 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the fillets and cook 2–3 minutes per side, or until the fish is opaque and flakes easily with a fork.
• After the couscous has rested, uncover and fluff it with a fork; taste and adjust salt and pepper if needed.
• Plate the fluffed couscous, top with the cooked cod fillets, and drizzle 1 tablespoon freshly squeezed lemon juice over the fillets. Serve immediately.