1. Pour the broth into a medium saucepan and bring it to a gentle boil over medium heat.
2. Once boiling, stir in the couscous, cover with a tight-fitting lid, and remove from heat. Let it steam for about 10 minutes, or until the liquid is fully absorbed. Fluff the couscous with a fork to separate the grains.
3. While the couscous is steaming, prepare the herb mixture: In a small bowl, combine the lemon zest, lemon juice, minced garlic, chopped parsley, chopped mint, red pepper flakes (if using), and 1 tablespoon of olive oil. Stir well and set aside.
4. In another small pan, toast the pine nuts or slivered almonds over medium heat for 2-3 minutes until golden and fragrant. Be careful—they can burn quickly! Set aside.
5. Season the mahi-mahi fillets on both sides with salt, pepper, smoked paprika, and cumin. Drizzle the remaining 1 tablespoon of olive oil over the fillets and rub gently to coat evenly.
6. Heat a large non-stick skillet or cast-iron pan over medium-high heat. When hot, add the fish fillets. Sear for about 3-4 minutes on the first side without moving them—this helps develop a beautiful crust.
7. Flip the fillets carefully and cook another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Cooking times may vary slightly depending on thickness.
8. Toss the fluffed couscous with the herb-lemon mixture, making sure every grain is coated with that bright, fresh flavor. Sprinkle the toasted nuts on top for extra texture.
9. Plate the herbed couscous, then nestle the seared mahi-mahi fillets on top or beside the couscous. Garnish with an extra sprinkle of fresh herbs or a lemon wedge if you like.
10. Serve immediately and enjoy the harmony of flavors!

“Cooking became my way to slow down, connect, and show love”—and this dish truly embodies that. Even on the busiest days, it’s a reminder that nourishing food doesn’t have to be complicated.