Ingredients
- cod 150 g
- ceggsceggs 45 g
- peas 70 g
- oil 4 g
- salt, pepper, lemon
Instructions
- Season the cod fillet with salt, pepper, and lemon juice. Cook it steamed, in the oven (wrapped in parchment paper), or in a non-stick pan with a splash of water, until the flesh becomes opaque and tender.
- Put the couscous in a bowl, add a pinch of salt, and pour boiling water over it (ratio 1:1). Cover the bowl and let it sit for 5 minutes, then fluff it with a fork and incorporate the olive oil.
- Boil or steam the peas until tender but slightly firm.
- Serve the fish over the couscous bed, with the peas on the side.
Cod is one of the densest sources of protein relative to the number of calories, while also being rich in iodine and selenium, essential minerals for optimal thyroid function and basal metabolism. The combination with peas and whole grain couscous brings a mix of fibers that temper the insulin response, ensuring gradual energy release. This structure is a pillar in my 14-day plans, especially for Hormone Balance, as it supports protein synthesis without overburdening the digestive system or causing inflammation.
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