Pan Seared Cod with Herbed Veggies and Couscous

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Here’s one I used and altered from Food Network/Emeril Lagasse. I was on the lookout for a good looking recipe for cod and I think I found a keeper. Rave reviews all around! Lagasse recommends to try with halibut or cod.

*Note, this one looks long, but you've got everything going at once so it's not too difficult!

Time Management:
Prep time: 20 minutes
Cook time: 20-30 minutes

For the couscous

Ingredients:
2 cups water
½ cup sliced almonds, toasted
½ cup sliced apricots
2 tsp orange juice
½ tsp ginger
½ tsp cumin
Pinch cinnamon
1 tsp salt
½ cup chopped parsley

Directions:

Bring water to a boil. Combine the couscous, almonds, apricots, orange juice and seasonings (except parsley) in a bowl. Pour water over mixture, cover with plastic wrap, and set aside 10 minutes. Fluff with a fork and mix in parsley. Keep warm.

For the Veggies

Ingredients:
2 Tbsp olive oil
½ red onion, thinly sliced
1 zucchini, julienned
1 yellow squash, julienned
½ red bell pepper, julienned
½ yellow bell pepper, julienned
1 tsp thyme
1 tsp oregano
½ tsp salt
¼ tsp pepper

Directions:

While couscous is being prepared, heat skillet with oil to medium –high heat. Add red onion and sauté for 3 minutes, then add remaining vegetables. Cook over high heat tossing frequently 5 minutes. Add herbs, salt and pepper. Toss together, keep warm and set aside.

For the Fish

Ingredients:
1 Tbsp olive oil
Salt
Pepper
4 (6 oz) cod fillets

Directions:

Season fish with salt and pepper. Heat olive oil to medium-high heat. When the pan is hot, add fillets and cook 3-4 minutes per side.

Serve fillets over couscous with veggies on the side.