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Make the tomato broth: Chop 4 tomatoes and ½ shallot. In a pot, add tomatoes, shallot, garlic, basil, and 1 cup bone broth. Season with oregano, salt, and pepper. Simmer until tomatoes break down and broth becomes rich and tangy then blend.
Toast the couscous: In a dry pan over medium heat, toast ½ cup pearl couscous for 1-2 minutes, stirring constantly, until fragrant and lightly golden.
Cook the couscous in water or bone broth. Stir once, reduce heat to low, cover, and let cook for 10-12 minutes until couscous is tender and liquid is absorbed.
Pan-sear the cod: Pat 2 cod fillets dry with paper towels. Season both sides with salt and pepper. Heat 1 tbsp butter in a skillet over medium-high heat. Once melted, place cod skin-side down and cook for 4-5 minutes. Flip and cook another 3-4 minutes until flaky and cooked through. Squeeze fresh lemon juice over the cod.