Cod with Cherry Tomatoes, Garlic, and Couscous

1. 1 Cod filletpack 600 g ≈ $9.00 180 g
2. 2 Cherry tomatoespack 250 g ≈ $2.50 150 g
3. 3 Couscouspack 450 g ≈ $2.50 60 g
4. 4 Garlic≈ $10.00 per kg 6 g
5. 5 Olive oil 12 ml
6. 6 Fresh basilpack 30 g ≈ $2.50 6 g
7. 7 Lemon≈ $4.70 per kg 20 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pour 90 ml boiling water over the couscous³, season with a pinch of salt, cover, and let stand for 5 minutes, then fluff with a fork.

2. Pat the cod¹ fillet dry, cut into large pieces, season with salt, and lightly pepper; halve the cherry² tomatoes and thinly slice the garlic⁴.

3. Heat a skillet with olive oil over medium heat, sauté the garlic⁴ for 30 seconds, add the cherry² tomatoes, and cook for 3 minutes until they release their juices.

4. Nestle the cod¹ among the tomatoes, cover, and cook for 6–7 minutes until the fish turns opaque and flakes easily with a fork.

5. Add the chopped basil and lemon⁷ juice, then serve the cod¹ and tomatoes over the couscous³.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.