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Prep Time
10 mins
Total Time
20 mins


2/3 cup
whole-wheat or regular couscous
150 mL
3/4 tsp
oregano leaves
4 mL
1/4 tsp
1 mL
1 cup
diced fresh pineapple
250 mL
2 tsp
lime juice
10 mL
pinch cayenne pepper
1/4 cup
fresh mint, roughly chopped
60 mL
wild cod fillets, thawed and patted dry
2 tsp
olive oil
10 mL
1/3 cup
tropical fruit and nut trail mix, coarsely chopped
75 mL


Step 1

Prepare couscous according to package directions. In a small dish, stir together oregano and salt. In a separate dish, mix pineapple with lime juice, cayenne, mint and a pinch of the oregano mixture. Set aside.

Step 2

Sprinkle both sides of fish with remaining oregano mixture. Heat oil in a large non-stick skillet over medium-high heat. Add fish and cook until done, about 2 min. per side.

Step 3

Using a fork, stir trail mix into couscous. Serve fish with pineapple salsa spooned over top and couscous on the side.


Check out these other great weeknight meals: • Beef, Bok Choy & Red Pepper Stir-Fry • Bruschetta Penne with Shrimp & Olives Herbed Pork with Brie & Apples • Tex-Mex Chicken with Warm Tomato Corn Salad & Smashed Chive Potatoes

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
6 g
Saturated Fat:
1 g
30 g
4 g
40 mg
24 g
270 mg
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