ASPARAGUS COD BOWL
RECIPE TYPE
Under 30 min, Seafood
SERVES
4
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 1/2 cups Longo’s Golden Couscous
Half bunch fresh asparagus, chopped
1 pkg (340g) Longo’s Frozen Cod Loins or Haddock Portions, thawed
1 pkg (255g) Longo’s Seriously Sweet Grape Tomatoes, halved
1/2 cup Longo’s Organic Lemon Dressing
Directions
Bring 3 cups water to a boil and stir in couscous and 1/2 tsp each salt and pepper. Remove from heat; cover and let stand for 5 minutes.
Meanwhile, heat 2 tbsp Longo’s Essentials 100% Pure Canola Oil in large non-stick skillet over medium heat, then sauté asparagus with 1/4 tsp each salt and pepper; remove to bowl.
Return skillet to medium-high heat and add 1 tbsp Longo’s Essentials 100% Pure Canola Oil. Pat fish dry with paper towel and sprinkle with 1/4 tsp each salt and pepper. Cook cod loins without moving for 4 minutes until golden. Flip cod loins and reduce heat to medium. Cook for another 3 to 4 minutes or until fish is flaky when tested.
Fluff couscous with fork, then spoon into bowls. Top with asparagus, tomatoes and cod loins. Drizzle with lemon dressing to serve.
NUTRITIONAL INFORMATION
Per serving: 490 calories
Protein 30g | Fibre 5g |
Fat 16g | Sugar 5g |
Carbs 56g | Sodium 920mg |
