Preparation Steps:

• Start by gathering all your ingredients. Measure out the chicken broth, diced tomatoes, olive oil, couscous, and spices. Thaw the wild-caught cod fillets if they are frozen.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the canned diced tomatoes with green chilies and stir for about 2-3 minutes until heated through.
• Pour in the fat-free, low-sodium chicken broth and bring to a gentle simmer.
• Stir in the Moroccan couscous, cover the skillet, and remove it from the heat. Let the couscous absorb the liquid for about 5 minutes, or until fluffy.
• Season the thawed wild-caught cod fillets with salt, black pepper, and freshly squeezed lemon juice. In the same skillet, push the couscous to the side and add the remaining olive oil. Place the seasoned cod fillets in the skillet and cook for about 3-4 minutes on each side or until the fish flakes easily with a fork.
• Once the cod is cooked through, gently mix it with the couscous in the skillet. Serve immediately, garnished with fresh herbs if desired.