* 1 tablespoon olive oil * 2 shallots, diced * 5 cloves garlic, minced * 3 tablespoons butter * 1 cup pearl couscous * 1 cup Castelvetrano olives, torn in half * ½ cup sun-dried tomatoes, diced * 1½ cups water * 4 4-ounce cod filets * 1/3 cup fresh parsley, minced, divided * Extra virgin olive oil * 2 teaspoons lemon juice * Salt, pepper, and crushed red pepper
**Instructions:**
**Cook the aromatics:**
1. Heat olive oil in a large pot over medium-high heat. Add the shallot and cook for 5 minutes. Add the garlic and sauté 1 minute.
**Toast the couscous:**
1. Melt butter in the pot. Add the pearl couscous and cook until lightly toasted. Season all over with salt, pepper, and crushed red pepper to taste. 2. Stir in the olives and sun-dried tomatoes.
**Simmer the cod and couscous:**
1. Pour in the water and bring to a low boil. 2. Carefully arrange the cod on top in an even layer. Drizzle with 1–2 teaspoons extra virgin olive oil. Add half the minced parsley. Cover and reduce heat to low. Simmer for 12-15 minutes or until cod is completely cooked through and pearl couscous is tender.
**Finish the cod:**
1. Remove the cover. Add lemon juice to the cod and then remove the fish from pot. 2. Finish the couscous: Taste and season the couscous. Stir in the remaining parsley.
**To serve:**
1. Divide the couscous between shallow bowls and serve with the cod on top. Enjoy with a lemon wedge on the side.
2 Comments
**Ingredients:**
* 1 tablespoon olive oil
* 2 shallots, diced
* 5 cloves garlic, minced
* 3 tablespoons butter
* 1 cup pearl couscous
* 1 cup Castelvetrano olives, torn in half
* ½ cup sun-dried tomatoes, diced
* 1½ cups water
* 4 4-ounce cod filets
* 1/3 cup fresh parsley, minced, divided
* Extra virgin olive oil
* 2 teaspoons lemon juice
* Salt, pepper, and crushed red pepper
**Instructions:**
**Cook the aromatics:**
1. Heat olive oil in a large pot over medium-high heat. Add the shallot and cook for 5 minutes. Add the garlic and sauté 1 minute.
**Toast the couscous:**
1. Melt butter in the pot. Add the pearl couscous and cook until lightly toasted. Season all over with salt, pepper, and crushed red pepper to taste.
2. Stir in the olives and sun-dried tomatoes.
**Simmer the cod and couscous:**
1. Pour in the water and bring to a low boil.
2. Carefully arrange the cod on top in an even layer. Drizzle with 1–2 teaspoons extra virgin olive oil. Add half the minced parsley. Cover and reduce heat to low. Simmer for 12-15 minutes or until cod is completely cooked through and pearl couscous is tender.
**Finish the cod:**
1. Remove the cover. Add lemon juice to the cod and then remove the fish from pot.
2. Finish the couscous: Taste and season the couscous. Stir in the remaining parsley.
**To serve:**
1. Divide the couscous between shallow bowls and serve with the cod on top. Enjoy with a lemon wedge on the side.
this looks fantastic