Cod with Pesto and Grapefruit Couscous

Preparation

• • Place the couscous in a bowl. Set aside.
  • In a small pot of salted boiling water, cook the peas for 2 minutes. Using a slotted spoon, remove the peas from the pot and set aside in a small bowl.
  • Remove 1 cup (250 ml) of the boiling water and pour over the couscous. Cover the bowl and let sit for 5 minutes. Fluff the grains of couscous with a fork. Add the peas and pesto. Season with salt and pepper. Mix well.
  • Meanwhile, on a work surface, cut the bottom and top off the grapefruit so that it sits flat on the cutting board. Cut away the peel and pith of the grapefruit down to the flesh. Over a bowl, slide a knife between each membrane to remove the segments and to catch all of the juice. Cut each segment into three pieces and add to the couscous. Add the honey to the bowl of grapefruit juice and mix well.
  • In a large non-stick skillet over medium-high heat, cook the pieces of cod in the butter for 2 minutes or until nicely browned on one side. Season with salt and pepper. Flip the fish over and cook for another 2 minutes over medium heat. Add the grapefruit juice mixture to the skillet, drizzling it over the fish. Cook for another 2 minutes.
  • Divide the couscous among four plates. Top with the fish and drizzle with the cooking juices. Garnish with basil leaves. Serve immediately.