¼ cup minced fresh cilantro

2 tablespoons extra-virgin olive oil

1 tablespoon grated fresh ginger

2 teaspoons smoked paprika

2 garlic cloves, minced

2 teaspoons grated lemon zest plus 1 tablespoon juice

1 teaspoon ground cumin

⅛ teaspoon red pepper flakes

Salt and pepper

Brown sugar

¾ cup couscous

1 cup boiling water

2(6- to 8-ounce) skinless cod fillets, 1 to 1 ½ inches thick

Lemon wedges

1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine 3 tablespoons cilantro, oil, ginger, paprika, garlic, 1½ teaspoons lemon zest and juice, cumin, and pepper flakes in small bowl. Season with salt, pepper, and sugar to taste.

2. Place couscous in medium bowl. Pour boiling water over couscous. Immediately cover with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork, stir in remaining ½ teaspoon lemon zest, and season with salt and pepper to taste.

3. Pat cod dry with paper towels and season with salt and pepper. Cut two 14 by 12-inch rectangles of aluminum foil and lay them flat on counter. Divide couscous in half evenly, mound in center of each piece of foil, then place fillets on top. Spread 1 tablespoon of sauce over top of each fillet, then tightly crimp foil into packets.

4. Set packets on rimmed baking sheet and bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 14 to 18 minutes. Carefully open packets, allowing steam to escape away from you. Sprinkle fillets with remaining 1 tablespoon cilantro and serve with remaining sauce and lemon wedges.