Oven-Roasted Harissa Cod with Jewel Couscous

Preheat your oven to 400°F. Wash 8 oz of raw asparagus and snap off the woody bottom ends.

Zest the whole raw lemon to get 1 tsp of zest, then cut it in half and squeeze out 2 tbsp of fresh lemon juice. Finely mince 1 raw garlic clove.

Pat dry 14 oz of raw cod fillets with paper towels. Evenly coat the cod on all sides with 2 tbsp of harissa paste, 0.5 tbsp of the fresh lemon juice, and a pinch of salt.

On one half of a large sheet pan, toss the trimmed asparagus with 0.5 tbsp of olive oil, the minced garlic, and a pinch of salt and black pepper. Place the harissa-coated cod fillets on the other half of the sheet pan.

Roast in the preheated oven at 400°F for 12 to 15 minutes, until the cod flakes easily with a fork and the asparagus is tender and lightly browned.

While the fish roasts, bring 1.25 cups of water to a boil in a small saucepan. Stir in 1 cup of dry pearl couscous and a pinch of salt. Cover, reduce heat to low, and simmer for 10 minutes until all liquid is absorbed.

Toast 1.5 tbsp of raw sliced almonds in a small dry skillet over medium heat for 2 to 3 minutes, stirring constantly until golden and fragrant.

Fluff the cooked couscous with a fork. Gently fold in the toasted almonds, 1.5 tbsp of golden raisins, 1.5 tbsp of raw pomegranate seeds, the remaining 1.5 tbsp of lemon juice, the lemon zest, and the remaining 0.85 tbsp of olive oil.

Serve the warm jewel couscous on a plate, topped with the roasted harissa cod and the garlic asparagus on the side.