Pan-Seared Cod with Spiced Carrots and Zucchini Couscous
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $18.50
- Nutrition
- 390 cal · 34g protein
- quick
🍳 3 pans · Picky-eater safe bet: raw veg on the side
Pan-Seared Cod with Spiced Carrots and Zucchini Couscous is a Moroccan-inspired weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 3 pans, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb cod fillets
- 1 lb baby carrots
- 2 count zucchini
- 1½ cups instant couscous
- 1½ cups low-sodium vegetable broth
- 1½ tsp ground cumin
- 3 tbsp olive oil
- 1 count fresh lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Bring broth to a boil in a small pot, remove from heat, stir in couscous and 1/2 tsp cumin, cover and let sit 5 minutes while you prepare vegetables.
- Slice carrots into 1/4-inch coins and zucchini into half-moons; toss with 2 tbsp olive oil, 1 tsp cumin and a pinch of salt, spread on a sheet pan, roast at 425°F for 12–15 minutes until tender-crisp.
- Pat cod fillets dry, season with salt and pepper, heat 1 tbsp olive oil in a large skillet over medium-high heat, and cook cod 4–5 minutes per side until opaque and flaking (target 145°F internal temp).
- Fluff couscous with a fork, divide among four bowls, top each with roasted vegetables and one cod fillet, then drizzle with lemon juice and serve.
- Picky eater tip: serve the cod, couscous and vegetables plain and separate, with the lemon on the side.
- Make ahead: slice the carrots and zucchini up to 2 days ahead and keep them in the fridge; leftovers keep 3 days.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 42 g
- Fiber
- 6 g
- Sugar
- 7 g
- Fat
- 10 g
- Saturated fat
- 2 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop