The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Cod with Cous Cous
Per Serving
5 oz Alaskan cod
125 g cucumbers and tomatoes
1/4 c lemon herb sauce (lemon juice, oil, thyme, lemon thyme, parsley, nutritional yeast, salt and pepper)
2/3 c cooked cous cous (quinoa for gf diets)
1 tsp oil
Equipment needed: non-stick saute pan with lid, mixing bowl for couscous
Dry the fish with either a clean cloth or paper towel. Fold towel over fish and press gently.
Heat up your pan on a medium to high heat, drizzle oil in it once it is hot and then add the fish. Add 1 tsp of sauce to the top of the fish and cover with a lid. Set a timer for 3 minutes. When the timer goes off, remove the pan from the stove, but keep the lid on it. Set another timer for 3 minutes. Total cooking time 6 minutes. When totally cooked the fish should be firm, but tender and not dry.
When your fish is cooking, mix the couscous, veggies and half of the sauce together in a bowl and set aside until the fish has finished cooking.
Once your fish has cooked fully, you can plate up the couscous and then top with the fish. Finish by drizzling remaining sauce over everything. From start to finish this dinner will take you less than 10 minutes. Enjoy.
