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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
35 mins
When I’m craving a dinner that's light, fresh, and flavorful, this steamed cod with couscous always hits the spot. It’s the kind of meal that feels elegant and nourishing, but still totally doable for a weeknight—no fancy techniques required. Everything cooks gently in one pot, which means big flavor without a lot of work, and that’s always a win in my book.
The cod fillets are seasoned simply and steamed right over a bed of leeks, Swiss chard, garlic, and oregano that’s been simmered with white wine and chicken broth. As the fish cooks, it absorbs all those savory, herby flavors and turns perfectly flaky in just minutes. Meanwhile, pearl couscous adds a hearty, comforting base that soaks up every drop of that scrumptious broth.
What really makes this dish special is the fresh finish. A bright mix of chopped parsley and orange zest gets sprinkled over the top, adding color and a little pop of citrus that wakes everything up. If you're in the mood for healthy dinner ideas, want to add more fish recipes to your weekly rotation, or you just need couscous recipes to use up that bag hanging out in your pantry, then this recipe is for you!
Can you use frozen cod in this recipe?
Yes, you can certainly make this recipe with frozen cod, you just need to be sure to fully thaw it in the refrigerator before using.
How do you know when the cod is fully cooked?
The cod is done when it turns opaque and flakes easily with a fork, which usually takes 6 to 8 minutes of gentle simmering.
Can you substitute another fish for cod?
Absolutely. Other flaky white fish, like haddock, halibut, or pollock are good substitutes, but cooking times may vary slightly depending on the fish's thickness.
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Ingredients
- 1 1/2 cups pearl couscous
- 6 (5- to 6-ounce) skinless cod fillets
- 2 1/4 tsp. kosher salt
- 1 tsp. black pepper
- 4 Tbsp. salted butter
- 2 leeks, white and light green parts only, thinly sliced
- 1 bunch rainbow Swiss chard, stalks finely chopped, leaves roughly chopped
- 2 tsp. fresh oregano, chopped
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 tsp. red wine vinegar
- 1 1/2 cups fresh parsley, finely chopped
- Grated zest of 1 orange
Directions
- Step 1Cook the couscous according to the package directions. Meanwhile, prepare the fish: Pat the cod dry and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
- Step 2Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add the leeks, chard stalks, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the vegetables begin to soften, 3 to 5 minutes. Add the oregano and 3 garlic cloves and cook until fragrant, 1 minute.
- Step 3Add the wine, bring to a boil and cook, stirring frequently, until reduced by half, about 1 minute. Stir in the chicken broth and bring to a boil, then reduce to a simmer. Stir in the chard leaves, a handful at a time, season with ½ teaspoon salt and cook until wilted, about 2 minutes. Stir in the vinegar.
- Step 4Arrange the cod, skinned-side down, in a single layer on top of the greens. Cover and simmer over low heat until the fish is opaque and flakes easily with a fork, 6 to 8 minutes.
- Step 5Combine the parsley, orange zest, the remaining ¼ teaspoon each salt and pepper, and the remaining garlic clove in a bowl.
- Step 6Stir the remaining 2 tablespoons butter into the couscous. Fold in ¼ cup of the parsley–orange zest mixture. Serve the cod over the chard mixture and couscous and top with the remaining parsley–orange zest mixture.
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