One-Pot Cod with Couscous

This one-pot cod with couscous will be your new go-to easy cod recipe. Paired with olives and Castelvetrano olives–or any green olive–this one-pot recipe is easy, quick, and delicious.

4.41 from 25 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 407kcal

Equipment

Large pot

Ingredients

1 tablespoon olive oil
2 shallots, peeled and diced
5 cloves garlic, peeled and minced
3 tablespoons butter
1 cup pearl couscous
1 cup Castelvetrano olives, torn in half (or use 6-ounce can green olives)
½ cup sun-dried tomatoes, diced
1½ cups water
4 4- ounce cod filets
⅓ cup loosely packed fresh parsley, minced and divided
Extra virgin olive oil
2 teaspoons lemon juice
Salt, pepper, and crushed red pepper

Instructions

Cook the aromatics:

Heat olive oil in a large pot over medium-high heat. Add the shallot and cook for 5 minutes. Add the garlic and sauté 1 minute.

Toast the couscous:

Melt butter in the pot. Add the pearl couscous and cook until lightly toasted. Season with salt, pepper, and crushed red pepper to taste.
Stir in the olives and sun-dried tomatoes.

Simmer the cod and couscous:

Pour in the water and bring to a low boil.
Carefully arrange the cod on top in an even layer. Drizzle with 1–2 teaspoons extra virgin olive oil. Add half the minced parsley. Cover and reduce heat to low. Simmer for 12-15 minutes or until cod is completely cooked and pearl couscous is tender.

Finish the cod:

Remove the cover. Add lemon juice to the cod and remove the fish from the pot.

Finish the couscous:

Taste and season the couscous. Stir in the remaining parsley.

To serve:

Divide the couscous between shallow bowls and serve with the cod on top. Enjoy with a lemon wedge on the side.

Nutrition

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