Cod With Orange Leek Couscous

You’re 30 minutes away from a perfect summer meal.

Ingreadient

• 1 c. couscous
• 1 orange
• 1 leek, white and light green parts only, cut in half lengthwise, then sliced 1/2 in. thick
• 3 c. baby kale
• 1 1/4 cod fillet, cut into 4 portions
• 1 Tbsp. olive oil
• kosher salt
• pepper

Direction

1. Heat oven to 425°F. Tear off eight 12-in. squares of parchment paper and arrange 4 squares on 2 baking sheets. In medium bowl, combine couscous with 3/4 cup water.
2. Cut orange in half, then peel 1 half and coarsely chop fruit. Fold orange into couscous along with leek and kale.
3. Divide couscous mixture among pieces of parchment and top each with 1 piece of cod. Drizzle with oil and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper, then squeeze juice from remaining orange half over top.
4. Cover each with another piece of parchment and fold each edge up and under 3 times, tucking corner underneath. Roast 12 min.
5. Transfer each packet to plate. Using scissors or knife, cut an “X” in center and fold back triangles.