Name: Seared Cod with Dill-Scented Couscous & Caper Ranch Veggie Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 6 tbsp capers; 710 ml chicken or vegetable broth; 1.02 kg cod fillet; 3 small pkgs grape tomatoes; 1 cup ranch dressing; 1 ½ (283 g) bags shredded carrots; 1 ½ cups whole wheat couscous; black pepper; dill, dried; extra virgin olive oil; salt

Seared Cod with Dill-Scented Couscous & Caper Ranch Veggie SaladSeared Cod with Dill-Scented Couscous & Caper Ranch Veggie Salad — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

6 tbsp capers

710 ml chicken or vegetable broth

1.02 kg cod fillet

3 small pkgs grape tomatoes

1 cup ranch dressing

1 ½ (283 g) bags shredded carrots

1 ½ cups whole wheat couscous

black pepper

dill, dried

extra virgin olive oil

salt

Instructions

In a medium saucepan, bring broth to a boil over medium-high heat. Once boiling, remove from heat, add couscous, dill, and salt, then stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat cod dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add cod and pan-fry until golden and cooked through, 3-4 minutes per side. Transfer to a clean plate.

Meanwhile, wash, dry, and quarter tomatoes. Place in a large bowl.

Drain and roughly chop capers. Add to the bowl with the tomatoes along with the carrots and dressing. Stir to combine the salad.

To serve, divide cod, salad, and couscous between plates or bowls. Enjoy!

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