Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
In a small saucepan, bring one cup of water to boil over high heat.
3.
Place the
Couscous (1/3 cup)
in a medium heatproof bowl. Add just enough boiling water to cover couscous.
4.
Cover tightly with plastic wrap and set aside for approximately 5 minutes.
5.
Meanwhile, dice
Tomato (1)
into quarter inch pieces, and set aside.
6.
Finely chop
Fresh Parsley (1/3 cup)
and
Fresh Mint (1/2 cup)
leaves and add to tomatoes.
7.
Thinly slice two of the
Scallions (1 bunch)
and add to tomato mixture.
8.
Uncover the couscous and gently fluff with a fork.
9.
Add the tomato mixture to the couscous and set aside uncovered.
10.
In a small bowl, combine
Honey (1 Tbsp)
,
Salt (1/2 tsp)
, and juice from one
Lime (1)
.
11.
Next, finely chop the remaining
Scallions (2)
and
Serrano Chili (1/2)
. Add to honey mixture.
12.
Slowly drizzle in
Olive Oil (4 Tbsp)
and use a fork to blend. Cut the remaining lime into 4 wedges, and set aside for garnish.
13.
Combine the
Ras el Hanout (1 Tbsp)
,
Olive Oil (1 Tbsp)
, and
Salt (1/2 tsp)
in a second small bowl and mix.
14.
Pat dry
Cod Loins (2)
with paper towels. Rub the mixture onto both sides of the fish, making sure the top sides are well coated. Place onto a rimmed baking sheet lined with foil and roast for seven minutes or until fish flakes easily with a fork. Remove from oven.
15.
Meanwhile, slice the
Shallot (1)
in half lengthwise. Next slice the shallot crosswise into thin slices.
16.
Heat
Olive Oil (1 Tbsp)
in a medium saute pan over medium high heat. Saute shallot for 30 seconds.
17.
Add
Broccoli Florets (1 cup)
,
Salt (1/4 tsp)
, and a pinch of pepper. Cover and cook for 2 minutes.
18.
Stir and add a 1/4 cup of water. Reduce heat to medium, cover, and steam for 3 more minutes.
19.
Remove from heat, and keep covered until plating.
20.
Add the dressing to the couscous mixture with a pinch of salt and pepper. Gently fold together. Place a bed of couscous down the left center of the plate. Lay the fish leaning against the couscous.
21.
Plate broccoli florets and shallot against the other side of the couscous with the shallots displayed on top. Garnish with
Lime (1)
wedges.
