Recipe of Vegetable couscous with cod

Ingredients

• 1 large loin of fresh cod (about 800 grams)
• 1 tablespoon salt
• 2 bay leaves
• For the stir-fry:
• 3 tablespoons extra virgin olive oil
• 1 chopped eggplant
• 1 diced zucchini
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 12 black olives
• 100 ml fried tomato
• 1 pot of broth from cooking cod
• For couscous:
• 300 grams couscous
• 1 tablespoon sunflower oil
• Provencal salt and herbs
• 300 ml of cod cooking broth
• 1 parsley branch

Directions

1. 1

   In a pot with plenty of warm water, salt and bay leaves, add the cod cut into four pieces and bring to the boil. Turn off the heat and let the cod cook with the residual heat. Remove the pieces of cod and drain them, reserving the cooking broth.

2. 2

   In a bowl with a lid, add the couscous, a pinch of salt, 1/2 tablespoon of Provencal herbs, stir with a fork and add the sunflower oil and stir again. Add the hot broth to cook the cod and cover the bowl. Book

3. 3

   Chop the vegetables very finely. I do it in the Thermomix 10 seconds at speed 5

4. 4

   In a large hot pan, add the oil, the chopped vegetables and sauté for 10 minutes over medium heat. Add the olives, the fried tomato and a pot of broth to cook the cod. Stir again and cook another 10 minutes

5. 5

   Open the couscous bowl and remove it with a fork. Add the couscous to the stir-fry and stir.