Ingredients

Ingredients

• 2 Cod Fillets
• 6 oz Fairy Tale Eggplants
• 6 oz Cherry Or Charm Tomatoes
• 1 Garlic
• 1 Basil
• 3 tbsp Golden Raisins
• 3 tbsp Rice Flour
• 2 tbsp Red Wine Vinegar
• 2 tbsp Roasted Almonds
• 1 tbsp Capers
• 3/4 c Pearl Couscous

Instructions

Instructions

1

Prepare the ingredients:

Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Cut the eggplants into ½-inch-thick rounds. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Roughly chop the almonds.

2

Cook the eggplants:

In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the eggplants and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

3

Cook the couscous:

While the eggplants cook, add the couscous to the saucepan of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Drain thoroughly and return to the saucepan. Drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place.

4

Cook the tomatoes & finish the vegetables:

While the couscous cooks, add the garlic and capers to the pan of eggplants; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the seasoned tomatoes and cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Turn off the heat and stir in the vinegar (be careful, as the vinegar may splatter). Transfer to a bowl and stir in half the basil (tearing the leaves just before adding); season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

5

Coat & cook the cod:

Place the flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, coated side down. Cook 3 to 5 minutes per side, or until lightly browned and cooked through. Turn off the heat.

6

Finish the couscous & plate your dish:

Add the almonds and raisins to the saucepan of cooked couscous. Stir to combine. Divide the finished couscous between 2 dishes. Top with the cooked cod fillets and finished vegetables. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!