• Chunk of chorizo
  • Few spring onions
  • Small piece of feta cheese
  • 2 portions of cod (or alternative fish e.g. tilapia)
  • ½ a cup of couscous
  • ½ a stock cube
  • Lemon
  • Salt and pepper

How do I cook it?

  1. Fill up the kettle and bring it to the boil.
  2. Trim the cod, season with salt and pepper and fry it in a hot pan with a splash of oil for about two minutes on each side.
  3. Dice up the chorizo nice and small and add to the frying pan with the fish.
  4. Measure the ½ a cup of couscous into a clean bowl, crumble over the stock cube and then
  5. Measure in ½ a cup of the boiling water from the kettle.
  6. Stir with a fork and leave to cook for 2-3 minutes.
  7. Slice the spring onions and break up the feta before adding to the now fluffy couscous.
  8. Tip in the cooked chorizo and the oils from the pan, then stir all together.
  9. Pile the couscous onto a plate, squeeze the lemon onto the cooked fish and carefully lift it onto of the warm couscous.
  10. Garnish with a wedge of lemon and sprig of parsley (optional) before tucking in.

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