Ingredients
Equipment
Method
- Dice the zucchini and avocado, and mince the garlic. Set aside.
- In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
- In a skillet, heat the olive oil over medium heat. Season the cod fillets with salt, pepper, and smoked paprika. Cook for about 4-5 minutes on each side until the fish is opaque and flakes easily with a fork.
- In the same skillet, add the diced zucchini and minced garlic. Sauté for 3-4 minutes until the zucchini is tender but still slightly crunchy.
- In a large mixing bowl, combine the fluffed couscous, sautéed zucchini and garlic, and the cooked cod. Gently fold in the diced avocado.
- Let the mixture rest for 5 minutes. Serve in bowls, garnished with fresh parsley and a sprinkle of sesame seeds. Enjoy with lemon wedges on the side if desired!
Nutrition
Notes
Feel free to substitute the cod with other white fish such as tilapia or halibut if you prefer.
If you're looking to add more flavors, consider tossing in some cherry tomatoes for a burst of sweetness.
This dish can be stored in the refrigerator for up to 2 days, although the avocado may brown slightly.
Reheat gently on the stove with a splash of water to maintain moisture.
Enjoy experimenting and making this bowl your own!
If you're looking to add more flavors, consider tossing in some cherry tomatoes for a burst of sweetness.
This dish can be stored in the refrigerator for up to 2 days, although the avocado may brown slightly.
Reheat gently on the stove with a splash of water to maintain moisture.
Enjoy experimenting and making this bowl your own!