Pan-Seared Cod with Creamy Tahini Sauce, Wilted Chard, and Pearl Couscous

Prepare the vegetables: Wash 1 bunch of Swiss chard. Separate the stems from the green leaves. Finely chop the stems and roughly chop the leaves, keeping them separate. Peel and mince 3 cloves of garlic. Finely grate 1 teaspoon of zest from the lemon, then cut the lemon in half and squeeze out 3 tablespoons of fresh juice.

Cook the pearl couscous: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1.25 cups of uncooked pearl couscous and stir constantly for 2 minutes until lightly toasted and fragrant. Carefully pour in 1.5 cups of low-sodium vegetable broth and a pinch of salt. Bring to a boil, then cover with a tight lid, reduce heat to low, and simmer for 10 minutes until the liquid is absorbed. Remove from heat and keep covered.

Whisk the creamy tahini sauce: In a small bowl, combine 1/3 cup of tahini paste, 2 tablespoons of the fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon of ground cumin, and a pinch of salt. Whisk vigorously; the mixture will seize and thicken. Slowly drizzle in 3 to 4 tablespoons of warm water, one tablespoon at a time, whisking constantly until the sauce becomes smooth, creamy, and easily pourable.

Wilt the Swiss chard: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped Swiss chard stems and the remaining 2 minced garlic cloves. Sauté for 3 to 4 minutes until the stems soften. Stir in the chopped Swiss chard leaves, season with a pinch of salt and black pepper, and cook for another 2 to 3 minutes until the greens are completely wilted. Transfer the chard to a plate and cover with foil to keep warm. Wipe the skillet clean.

Pan-sear the cod: Pat 4 raw cod fillets dry with paper towels to ensure a good sear. Season both sides of the fish with salt, black pepper, and the 1 teaspoon of lemon zest. Heat 1.5 tablespoons of olive oil in the same skillet over medium-high heat. Once the oil is shimmering, carefully add the cod fillets. Sear undisturbed for 3 to 4 minutes until a golden-brown crust forms. Carefully flip the fillets and cook for another 2 to 3 minutes until the fish is opaque throughout and flakes easily with a fork.

Assemble and serve: Fluff the warm pearl couscous with a fork. Divide the couscous and wilted Swiss chard among four serving plates. Top each portion with a pan-seared cod fillet. Drizzle the creamy tahini sauce generously over the fish and greens, and serve immediately with any remaining lemon wedges.