Codfish with Couscous

This one borrows from the North African playbook. Cod fillets get brushed with a punchy spice paste of cumin, paprika, coriander, ginger, and mustard, then bake until the fish flakes and the kitchen fills with warm, earthy aromas.

While the cod is in the oven, couscous steams with a strip of orange zest that adds a subtle citrus note. Toss in chickpeas and chopped pimento for texture and color.

Pile the couscous on a platter, lay the spiced cod on top, and spoon those fragrant pan juices right over everything. Dinner in 40 minutes with flavors that travel thousands of miles.

Chef Tips

• Use a snug baking dish. The cod should fit closely so the spiced juices collect around the fish instead of spreading thin and drying out.
• Don’t skip the orange zest. It transforms plain couscous into something aromatic and interesting. A microplane makes quick work of it.
• Let the couscous rest covered for the full 5 minutes. Peeking early lets steam escape and leaves you with crunchy, undercooked grains.