Mint and lemon steamed cod with artichoke couscous

Preparation:

Preparation: Toast the couscous in a saucepan with oil and pre-browned chopped onion; slowly pour in the boiling broth and let it swell; shell. Sauté the artichoke stems in a pan with oil and add them to the couscous. Cook the cod in cubes by suspending them over a source of water vapor flavored with lemon zest and mint. Cook the tomato sauce in a pan with a drizzle of oil, garlic and basil. Serve the cod on the couscous. Season with the previously prepared sauce.