This is an easy and tasty (and healthy) dish to make – and “there is never enough”…
Music Selection: Lauren Allred – Never Enough
3 large cod fillets, cut into 6 pieces
120 g baby greens mix (arugula, lettuce, spinach, etc)
2 shallots, finely diced
1 large tomato, diced
1 green onion, diced
½ cucumber, cut into slices and halved
30 ml Sherry or red wine vinegar
30 ml marsala wine
130 ml basil pesto
330 g large (Irsraeli) couscous
1 tsp dried parsley
1 tsp dried onion powder
1 ½ tsp paprika
1 tsp garlic
1 ½ tsp salt
In large pot of salted water, bring it to a boil Add the couscous and cook according to instructions ( 8 – 12 minutes). Drain the couscous and rinse under running water. Transfer to a large bowl, and drizzle with a little olive oil, dash of salt and pepper. Mix and set aside.
While the couscous is boiling, dice the tomatoes, green onion and shallot.
In a medium frying pan, drizzle a little olive oil on medium heat. Saute the shallot about 2 – 3 minutes. Then add the sherry vinegar and combine well. Transfer to a bowl and whisk in 6 Tbsp olive oil. Season with salt and pepper.
In a bowl make the seasoning, mix the parsley, onion powder, paprika, garlic, and salt. Mix well.
In the same pan, heat a bit more olive oil on medium-high heat. Pat dry the cod and using only ½ of the seasoning mix, season the cod. Put a few cod fillets in the pan and cook 2 -3 minutes each side until browned. Set aside and cook remaining fillets.
While the cod cooks, to the cooled couscous, add the pesto, 1/3 of the tomatoes and remaining seasoning.
In a separate bowl, mix the greens with 2/3 of the tomatoes, cucumber and the shallot vinaigrette. Salt/pepper.
In bowls, add a cup of couscous, place some cod on top and put some salad on the side. Enjoy.