Herbed Cod & Couscous Lunch Bowl

Ingredients

• 80 g dry couscous — plain
• 200 ml water — hot
• 220 g cod fillet — cut into large chunks, skin removed
• 10 g extra virgin olive oil — divided
• 80 g carrot — peeled and finely diced
• 80 g zucchini — finely diced, skin on
• 6 g fresh parsley — finely chopped
• 1 g dried oregano — crushed
• 1 pinch salt — fine

Instructions

1. In a small pot, bring the water and 1 g of salt just to a boil, then remove from heat, stir in the dry couscous, cover with a lid, and let stand for 5–7 minutes to absorb.
2. While the couscous rests, heat 5 g of olive oil in a non-stick pan over low-medium heat, add the diced carrot and cook for 3–4 minutes until just soft but not browned.
3. Add the diced zucchini to the pan and cook for another 3–4 minutes on low heat until both vegetables are tender; keep the heat gentle to avoid strong smells.
4. Push the vegetables to one side of the pan, add the remaining 5 g olive oil and the cod chunks, sprinkle with dried oregano and the remaining 1 g salt, then cover with a lid and cook on low heat for 5–6 minutes, turning once, until the fish flakes easily and stays pale without browning.
5. Fluff the couscous with a fork, then gently fold in the chopped parsley to create a soft, herbed base; if it seems dry, sprinkle in 1–2 tablespoons of warm water.
6. Divide the herbed couscous between two small bowls, top each with half of the vegetables and cod, and spoon any mild cooking juices from the pan over the bowls for extra moisture.
7. Let the bowls sit for 2–3 minutes to cool slightly before eating, as very hot food can worsen bloating for some people.