Two Ways to Enjoy Couscous: Fresh Salad and Baked Cod
#couscous#tuna#cod#herbs#healthy cooking
Discover two delicious couscous recipes: a quick and vibrant couscous salad with tuna and herbs, and a comforting baked cod served with herbed couscous. Both are easy to prepare and full of fresh flavors.
Ingredients extracted via AI
Ingredients
1 Šálka couscous1 Šálka watersaltbutterolive oiltunabell peppercherry tomatoeslime juicelemon juicevinegarblack pepper450 g cod filletfresh parsleymintdilllemon juice
Procedure generated via AI
Measure equal parts couscous and water, for example, one cup of couscous and one cup of water.
Bring the water to a boil in a pot or kettle.
If using a pot, add the couscous to boiling water, stir quickly, season with salt to taste, cover the pot, and immediately remove it from heat.
Set a timer for 10 minutes to let the couscous steam.
If using a kettle and bowl, place the couscous in a bowl, pour the boiling water from the kettle over it, stir, add salt, cover the bowl, and let it steam for 10 minutes.
After 10 minutes, remove the lid or cover, add a small piece of butter or a drizzle of olive oil, and fluff the couscous gently with a fork to aerate it.
For a quick lunch, mix the fluffy couscous with chopped red bell pepper, cherry tomatoes, fresh herbs, canned tuna, lime or lemon juice or vinegar, salt, pepper, and olive oil.
Toss everything well and portion into lunch containers.
For dinner, preheat the oven to 200 °C (400 °F) with a baking tray inside.
Clean the cod fillets, pat them dry with paper towels, and season with salt and pepper to taste.