Let Me Tell You About My Weeknight Dinner Hero

So, the first time I threw together this one-pot cod with couscous, I was basically winging it. I’d come home after a proper long Monday (you know the kind, where time crawls slower than a traffic jam in the rain) with zero patience, some half-frozen cod in the fridge, and those baggy eyes that shout, “Feed me, quick, but not boring!” And somehow, with a little olive oil, some spices I found at the back of the cupboard, and what can only be described as a generous amount of don’t-give-a-darn, it actually tasted better than anything I’d planned out on purpose. My mate Lisa still calls it “that magic fish pot” whenever she pops round. Not magic, just easy—and isn’t that the dream?

Why I Keep Coming Back to This (and Maybe You Will Too)

I make this when I’m teetering on the edge of ordering takeout, because honestly, most of it’s just flinging things in a pot. My family actually gets excited when I announce “fish couscous night” (except that one time my brother claimed he didn’t like fish, which was news to everyone). I love that there’s barely any washing up—no juggling three different pans or hunting for that measuring jug that always seems to vanish. Even my colander gets the night off. Sometimes couscous gets a bit weird and claggy, but I figured out how to sidestep that… mostly. (Just, you know, keep an eye on it.)

The Bits You’ll Need (a.k.a. The Ingredients)

2-3 cod fillets, about 350g total (if I’m in a real pinch, I’ve swapped in haddock or even frozen pollock – works fine, honestly!)
200g couscous (that supermarket store-brand stuff is what I usually grab – my gran swears by some fancy pearl sort, but I like the quick-cooking regular stuff here)
1 onion, diced (I’ve used a shallot if that’s all I’ve had)
2-3 cloves garlic, crushed – or a hefty spoonful of that jarred stuff if you’re lazy like me sometimes
1 bell pepper, chopped (red looks cheeriest, but green is cheaper so…)
400ml chicken or veggie stock (cube, liquid, whatever you’ve got kicking about)
1 can chopped tomatoes (or passata if I forgot to get the chunky ones)
1 tsp smoked paprika (or sweet; I once tried hot – whoops, bit much for the kiddos!)
1 lemon – zest and juice (sometimes I cheat and just squeeze in the juice, nobody’s ever noticed)
Good glug of olive oil
Salt, pepper, and fresh parsley for serving (my parsley plant is hit or miss, so dried parsley or even coriander sometimes fills in)

Here’s How I Throw It All Together

Heat a solid glug of olive oil in your biggest lidded frying pan or Dutch oven. Medium heat is what you want. Chuck in the onions (don’t let them brown to a crisp, but they should go soft—takes about 5 minutes).
Add the garlic and chopped pepper. Kick the heat up a smidge, stir so nothing catches. Sometimes at this point I tip in a handful of frozen peas if I’ve got them lurking.
Pour in stock, canned tomatoes, and paprika. Give it a rousing stir. The smell at this stage gets everyone poking into the kitchen wondering what’s for dinner… or maybe that’s just my lot!
Let that shimmer along for 8 or so minutes. But don’t stress, it’s hard to ruin.
Now stir in the couscous, spread it out nice and flat, and top with your cod fillets—nestle them right in; I always think it looks like cozy fish tucked into a blanket. Sprinkle salt and pepper all over. Squeeze half the lemon atop the fish and toss the zest in too.
Momentum matters: Cover with a lid, let it gently bubble for 8 to 10 min, until the cod flakes if you poke it with a spoon and the couscous has mostly drunk up the sauce. (This is the part I always worry I’ve overcooked, but somehow, it bounces back.)
Take a moment—open the lid, and if it looks a bit soupy, just simmer for a couple more while you set the table. Or if it’s too dry, trickle in a smidge more stock. Fresh parsley over the top and another squeeze of lemon if you’re feeling bold.

Things I’ve Noticed (from Stark Trial and Error…and Error)

If the couscous ever seems clumpy, I give it a quick fluff with a fork before serving (actually, I find this works better if you let it sit off the heat for five min first).
Once, in a rush, I threw in the fish too early & it went rubbery—learn form my pain. Wait till last for best results.
Oh, and don’t skip the lemon. Seriously—it perks up the whole pot, somehow brightens everything.

Fancy Doing It Another Way?

I’ve tried swapping cod for salmon—nice, different flavor, but salmon seemed a bit rich. Wouldn’t repeat that on a hot day.
One time I decided to add a grated carrot (was feeling virtuous) and, well, it just kind of melted away. Don’t bother unless you’re hiding veg from little ones.
Feeling spicy? A smidgen of harissa paste makes it sing, but start slow.

What Do You Actually Need to Cook This?

Any large, heavy-bottomed pan or Dutch oven with a lid. If you don’t have a proper lid, I’ve been known to cover the pan with a baking tray or even some foil—bit ramshackle, but it works. No one’s judging.

How to Store It (If There’s Any Left, Which Is Rare)

Supposedly you can keep this in the fridge up to 2 days in a tightly-sealed container. (Though honestly, in my house it never lasts more than a day! Someone always sneaks a midnight nibble.) I actually think it tastes better the next day, but that might just be me; the flavors sort of meld together.

Serving This Up – Here’s What I Do

Usually, I just plonk the pan right in the middle of the table, and everyone helps themselves. But if I’m feeling fancy or it’s Sunday, I’ll toss extra chopped herbs and a drizzle of yogurt on the side. My cousin claims it needs crusty bread—depends how hungry you are, doesn’t it?

Things I Wish I’d Known Earlier (Pro Tips…ish)

Don’t skimp on resting time after cooking. I once tried rushing this step and regretted it because my couscous stuck like crazy.
If the fish seems tough, it’s probably overcooked. (I’ve done this more than once. It’s still okay, just not glorious.)
Make sure there’s enough liquid for your couscous; dry couscous is almost as sad as soggy chips.

Questions People Have Actually Asked Me (Probably More Than Once)

Can I use frozen fish? Most of the time, yes—but thaw it first. Otherwise, it’ll turn the whole thing into a watery pond. Not nice.
Is this gluten-free? Nope (couscous is sneaky), but you could try with rice or maybe quinoa. Actually, I find it works better if you use a bit less liquid for quinoa.
Do kids really eat it? Mine do—unless they’re in a “hate fish” phase. Add extra lemon or a sprinkle of cheese on top if you’re desperate.
Can you reheat it? Yes, on the hob or microwave, but add a splash of water or stock. It dries out a touch.
What if I hate parsley? Coriander totally works. Or just skip it. Everyone’s tastes change, right?

Honestly, even if you’re someone who usually burns toast, I reckon you can pull this one-pot cod with couscous off in your own kitchen—at least, if you don’t wander off and forget it’s on (guilty). And now, completely unrelated—a fun fact: I once made a whole meal while wearing my slippers backwards. No impact on the cooking, just… be careful out there.

One-Pot Cod with Couscous