Ingredients
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Directions
- Heat the soup in the boil in the bag in a large pot of water until hot all the way through; 10-15 minutes. Reserve hot.
- Season the cod filet with the smoked chipotle herbs de provance seasoning and sear in a pan with 1/2 the butter; finish in the oven 3-4 minutes at 400°F. When done reserve hot.
- Saute the couscous in a saute pan. Season with salt and pepperpepper; reserve hot.
- Slice the green onions and pick the mint and cilantro leaves and set aside.
- To plate: place the couscous in the middle of the plate and top with the cod. Drizzle the sweet potato soup as the sauce and place your herb salad on top.
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