THE CORVALLIS CARROT
What you'll be getting:
Cod with Cous Cous
4.5 oz Alaskan cod
140 g cucumbers and tomatoes
3 T lemon herb sauce (lemon juice, avocado oil, sage, thyme, lemon thyme, parsley, nutritional yeast, salt and pepper)
1/3 c whole wheat cous cous (quinoa for gf diets)
Equipment needed: pot of water (amount labeled on the cous cous lid), and non-stick sautee pan
Add the water to your cous cous and bring to a low simmer, this will take less than a minute. Cover and turn off the heat. Set a timer for 5 minutes. (Quinoa will take about 15 minutes)
Dry the fish with either a clean cloth or paper towel. Fold towel over fish and press gently.
Sprinkle a minimal amount of salt over the fish.
In a non-stick pan (mine stuck a little), drizzle a small amount of oil, less than a teaspoon, and heat on high heat.
Carefully add your fish. Because of the size fillet, It only takes 1.5- 2 minutes on each side to cook. Remove from heat, but leave in the pan until the cous cous is ready.
After the cous cous is finished, stir with a spatula to fluff it up a bit. Transfer to a bowl.
Drizzle in the lemon herb sauce, leave about a tablespoon to drizzle over the fish.
Add the cucumbers and tomatoes and stir.
Plate up the cous cous.
Place fish on top of the cous cous.
Finish by drizzling the remaining sauce over top of the fish and sprinkle with parsley. From start to finish this dinner takes less than 10 minutes (longer for the quinoa substitution). Enjoy!