Recipe · 20 min
Seared Cod with Dill-Scented Couscous & Caper Ranch Veggie Salad
- 20 min
- 2–6 servings
- 558 kcal / serving
Crisp cod sits alongside dill-flavored couscous and a bright caper ranch veggie salad, making a satisfying weeknight plate. The dish balances tender fish with a herby grain and a tangy veggie mix for a quick, composed meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 tbspcapers
- 8 fl ozchicken or vegetable broth
- ¾ lbcod fillet
- 1 pintgrape tomatoes
- 80 mlranch dressing
- ½ (10 oz) bagshredded carrots
- ½ cupwhole wheat couscous
From the pantry: black pepper, dill, dried, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 pintgrape tomatoes
- ½ (10 oz) bagshredded carrots
Meat & seafood
- ¾ lbcod fillet
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ cupwhole wheat couscous
Sauces, oils & condiments
- 2 tbspcapers
- 80 mlranch dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | 2 tbsp | 4 tbsp | 6 tbsp |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| cod fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| ranch dressing | 80 ml | 160 ml | 1 cup |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring the broth to a boil in a small saucepan over medium-high heat. Remove from heat, stir in the couscous, dill, and salt, then cover and let sit for 10 minutes; fluff with a fork before serving.
- Set a skillet over medium-high heat to preheat.
- Pat the cod dry with paper towels and season on all sides with salt and pepper.
- When the skillet is hot, pour in a little oil and swirl to coat the bottom. Add the cod and cook about 3–4 minutes per side until golden and cooked through; transfer to a clean plate.
- Rinse and quarter the grape tomatoes and place them in a medium bowl.
- Drain the capers and roughly chop them. Add the capers to the bowl with the tomatoes, along with the shredded carrots and ranch dressing; stir to combine.
- To serve, divide the cod, the salad, and the dill-scented couscous among plates or bowls.
Two tips
- Make ahead by starting the couscous first; it sits calmly for 10 minutes while you cook the cod.
- Leftovers can be refrigerated and the salad can be spooned over leftover couscous for a quick next-day meal.
Nutrition per serving
- Calories
- 558 kcal
- Protein
- 37 g
- Carbs
- 51 g
- Fat
- 25 g
- Fiber
- 10 g
- Sodium
- 978 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.