Lemon Za'atar Cod with Crispy Couscous and Yogurt Sauce

To make the couscous, in a saucepan over medium-high heat, combine 1 cup (8 fl. oz/250 ml) water, the olive oil and a pinch of salt and bring to a boil. Stir in the couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork and set aside.

To make the yogurt sauce, in a small bowl, stir together the yogurt, chopped fennel fronds and garlic. Season to taste with salt. Set aside

Season the cod fillets on both sides with salt and pepper, then sprinkle the lemon zest and za’atar evenly over the flesh side of the fish.

In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the cod fillets to the pan, skin side down, and cook until browned on the bottom, about 3 minutes. Carefully flip the fish over and continue to cook until just opaque throughout when tested with the tip of a knife, 3 to 4 minutes more. Transfer the fish fillets to a platter and set aside.

Wipe out the pan with a paper towel and return to medium-high heat. Warm the remaining 1 Tbs. olive oil, then add the couscous to the pan in an even layer. Cook until the couscous is browned and crisp on the bottom, about 3 minutes, then, using a spatula, turn the couscous over and continue cooking until browned and the second side, 2 to 3 minutes more. Remove from the heat and season with salt and pepper.

To serve, spread the couscous on a serving platter. Top the couscous with the cod fillets and arrange the sliced fennel on top of the fish, dividing it evenly. Drizzle the fish with the lemon juice and drizzle lightly with olive oil. Garnish with parsley leaves and pomegranate seeds, and serve immediately with the yogurt sauce alongside. Serves 6.

Make It Whole30^®: Skip making the couscous and yogurt sauce. Instead, peel some sweet potatoes and cut them into 1-inch (2.5-cm) chunks. Spread them on a baking sheet and drizzle with 1 Tbs. olive oil and season with salt and pepper. Roast in a 400°F (200°C) oven, stirring once or twice, until tender when pierced with a knife, 25 to 30 minutes. Serve the cod alongside the sweet potatoes instead of on top of the couscous. And, instead of using the yogurt sauce, make a simple tahini sauce by whisking together 1/2 cup (4 oz./125 g) tahini, 1/3 cup (3 fl. oz./80 ml) fresh lemon juice, 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, and 1 finely grated garlic clove.

Make It Meatless: Instead of making the cod, toss 1 1/2 lb. (750 g) portobello or maitake mushrooms, cut into large pieces, with 2 Tbs. extra-virgin olive oil, 1 tsp. grated lemon zest, 2 tsp. za’atar and salt and pepper. Sauté in a nonstick fry pan over medium-high heat until golden brown and tender, 6 to 8 minutes. Serve on top of the crispy couscous with the yogurt sauce. Or, for a vegan variation, omit the yogurt sauce and drizzle the finished dish with cashew cream, made from 1 cup (5 oz./155 g) raw cashews, soaked in hot water for 2 hours and then drained, pureed in a blender with 1/2 cup (4 fl. oz./125 ml) water until smooth.

Make It Keto: Instead of making the couscous, make cauliflower rice by pulsing 1 small head of cauliflower, cut into large florets, in a food processor until the pieces resemble bread crumbs. Sauté the cauliflower in 2 Tbs. olive oil in a nonstick fry pan until tender, about 5 minutes. Season to taste with salt and pepper. Omit the pomegranate seeds for the garnish, and, if you like, garnish with thin slices of avocado. Serves 6.

Williams Sonoma Test Kitchen