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20 minutes
Dairy Free

Cod with Tomato-Basil Concassé over Pearl Couscous

& Zucchini Ribbon Salad

Cooking time

20 minutes

Servings

4

Calories

470 /serving

With this recipe, colourful and full of fresh ingredients, we think we’ve perfected the art of creating light and elegant yet satisfying meals. Zested pearl couscous forms a nutty and tangy bed for golden-brown fillets of cod. The fish is seared and then topped with a warm tomato, garlic and basil concassé. Ribbons of zucchini are tossed with slices of radish, basil, garlic and lemon for a delicate green salad. You’ll want to savour every last bite of this one.

We will send you:

  • 2 Cod fillets
  • 90g Radishes
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 2 Tomatoes
  • 1 Lemon
  • 2 Zucchini
  • 250g Multicoloured pearl couscous
  • 20g Tomato-basil cod spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper, kosher salt)

  • Contains: Fish, Gluten, Wheat

    You will need:

    Medium pot
    Large pan (nonstick if possible)
    Zester
    Strainer
    Peeler
    Olive oil
    Salt & pepper
    Total Fat
    13 g
    Saturated Fat
    2 g
    Sodium
    1160 mg
    Total Carbs
    57 g
    Sugars
    5 g
    Protein
    32 g
    Fibres
    5 g
    Preparation
    a picture
    Cook the couscous
    Bring a medium pot of salted water to a boil. Add the pearled couscous to the pot of boiling water and cook, 8 to 12 minutes, until just tender. Thoroughly drain the couscous. Toss with a drizzle of olive oil to prevent sticking and set aside.
    a picture
    Mise en place
    While the couscous cooks, zest and juice the lemon. Thinly slice the radishes. Small dice the tomatoes. Mince the garlic. Pick the basil leaves off the stem. Using a peeler, shave the zucchini into ribbons (or thinly slice into rounds). In a large bowl, combine the zucchini ribbons, ½ the basil (roughly chop before adding), ¼ of the garlic, ⅓ the lemon juice and zest (or as much as you’d like) and 2 tbsp of olive oil; season with S&P to taste.
    a picture
    Cook the fish
    In a large pan (nonstick if possible), heat a drizzle of olive oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with ½ the spice blend and S&P. Add the fillets* to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
    a picture
    Make the tomato concassé
    In the same pan, heat a drizzle of olive oil on medium. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minutes, until fragrant. Add the tomatoes and ½ the remaining basil (roughly chop before adding). Cook, stirring occasionally, 1 to 2 minutes, until the tomatoes have softened.
    a picture
    Finish & serve
    To the pot of couscous, add the remaining lemon juice and as much of the remaining lemon zest as you’d like; season with the remaining spice blend. Add the radishes to the bowl of zucchini; toss to combine. Divide the couscous between your plates; top with the cooked fish and the tomato concassé. Garnish with a handful of the zucchini ribbon salad and the remaining basil (roughly chop before adding). Serve the remaining salad on the side. Bon appétit!

    *Health Canada recommends cooking fish to a minimum internal temperature of 70°C.