Reprinted from The Blood Type Diet Website (

Grilled Cod and Veggies over Apricot Walnut Couscous
Contributed by: Darla QuailAdded: Sep 07, 2008 at 08:39 PM


This seems like a lot of work when you look at it but it comes together quickly. This looks impressive enough to entertain with and tastes great too.


    For Couscous:
  • 1 cup couscous [or substitute brown rice, will increase cooking time]
  • 1-1/2 cups water (or broth/stock)
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped dried apricots (or other dried fruit for your type)
    For fish:
  • 4 boneless, skinless cod fillets (approx. 4 to 5 ounces each)
  • 1 teaspoon sea salt
  • olive oil
  • Any cut up vegetables that stand up well to grilling and is appropriate for your type would work here. Our favorites are:
  • yellow/summer squash
  • zucchini
  • onions
  • 1/2 teaspoon sea salt
  • 1/2 of a lemon's juice
  • 1 Tablespoon olive oil
  • 1 small shallot finely chopped
  • 2 Tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • (for types that can have it, 1/4 teaspoon crushed red pepper flakes is excellent in this as well)
How to make it:
  1. In a large bowl mix together the veggies, oil, salt and lemon juice.
  2. Put veggies on skewers or in a grill bowl. Cook on grill turning occasionally until tender.
  3. With paper towels pat fish dry, coat with oil and sprinkle with salt.
  4. Place on sheet of foil and put on the grill.
  5. Cook fish 3 to 5 minutes on each side, flipping only once.
  6. In a small bowl whisk together the shallots, parsley, salt and olive oil. Set aside.
  7. In a 2 quart pot bring water (or stock/broth) to a boil.
  8. Reduce heat to low/simmer.
  9. Add couscous, walnuts and apricots to pot.
  10. Cook for 2 minutes.
  11. Fluff with a fork.
  12. To assemble, spoon couscous onto plates, top with veggies, then place fish fillet on top of veggies.
  13. Spoon olive oil mixture over fish.