–cod (size of 3 decks of cards, one-half pound)
–celery (1 stalk, chopped)
–onion (one-half, chopped)
–parsley (fresh, 1 handful, chopped)
–spaghetti sauce (bottled, two-thirds cup)
–Creole seasoning (bottled)
–salt and pepper
1 – Chop the celery, onion, and parsley, and place in a covered baking dish with two-thirds cup of spaghetti sauce. Microwave on high for 4 minutes. Then place the cod atop the sauce. Season with Creole sauce, salt, pepper, and olive oil. Set aside.
2 – Place three-fourths cup of couscous in a covered baking dish. Season with salt. Add 1 cup of water and a little olive oil. Microwave on high for 2 minutes.
3 – Microwave the cod on high for 8 minutes.
4 – Serve the cod and sauce, hot, atop the couscous. I also served tomato pie (for recipe, use the search box on this blog).
–adapted from To the Taste of a King (a shrimp recipe).