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North African Spiced Cod with Herbed Couscous
Recipe

15 INGREDIENTS • 21 STEPS • 30MINS

North African Spiced Cod with Herbed Couscous

4.2
5 ratings
Tender cod meets warm, complex North African spices in this fragrant and fast dish. Roasting the fish will give the spices a chance to come alive and infuse tons of flavors into the mild fish. While the cod cooks, you’ll transform mild-mannered couscous into a fresh and tangy salad.
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North African Spiced Cod with Herbed Couscous
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Tender cod meets warm, complex North African spices in this fragrant and fast dish. Roasting the fish will give the spices a chance to come alive and infuse tons of flavors into the mild fish. While the cod cooks, you’ll transform mild-mannered couscous into a fresh and tangy salad.
30MINS
Total Time
$7.57
Cost Per Serving
Ingredients
Servings
2
US / Metric
Ras el Hanout
1 Tbsp
Ras el Hanout
Cod Loin
2
Cod Loins
Couscous
1/3 cup
Couscous
Scallion
1 bunch
Scallion
4 scallions per 2 servings
Shallot
1
Shallot
Fresh Mint
1/2 cup
Honey
1 Tbsp
Olive Oil
1/4 cup
Olive Oil
2 Tbsp
Salt
1 1/4 tsp
Nutrition Per Serving
VIEW ALL
Calories
659
Fat
41.4 g
Protein
25.4 g
Carbs
50.2 g
Add to plan
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North African Spiced Cod with Herbed Couscous
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
In a small saucepan, bring one cup of water to boil over high heat.
step 3
Place the Couscous (1/3 cup) in a medium heatproof bowl. Add just enough boiling water to cover couscous.
step 3 Place the Couscous (1/3 cup) in a medium heatproof bowl. Add just enough boiling water to cover couscous.
step 4
Cover tightly with plastic wrap and set aside for approximately 5 minutes.
step 5
Meanwhile, dice Tomato (1) into quarter inch pieces, and set aside.
step 6
Finely chop Fresh Parsley (1/3 cup) and Fresh Mint (1/2 cup) leaves and add to tomatoes.
step 7
Thinly slice two of the Scallion (1 bunch) and add to tomato mixture.
step 7 Thinly slice two of the Scallion (1 bunch) and add to tomato mixture.
step 8
Uncover the couscous and gently fluff with a fork.
step 9
Add the tomato mixture to the couscous and set aside uncovered.
step 10
In a small bowl, combine Honey (1 Tbsp), Salt (1/2 tsp), and juice from one Lime (1).
step 11
Next, finely chop the remaining Scallions (2) and Serrano Chili (1/2). Add to honey mixture.
step 12
Slowly drizzle in Olive Oil (1/4 cup) and use a fork to blend. Cut the remaining lime into 4 wedges, and set aside for garnish.
step 12 Slowly drizzle in Olive Oil (1/4 cup) and use a fork to blend. Cut the remaining lime into 4 wedges, and set aside for garnish.
step 13
Combine the Ras el Hanout (1 Tbsp), Olive Oil (1 Tbsp), and Salt (1/2 tsp) in a second small bowl and mix.
step 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.
step 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.
step 15
Meanwhile, slice the Shallot (1) in half lengthwise. Next slice the shallot crosswise into thin slices.
step 16
Heat Olive Oil (1 Tbsp) in a medium saute pan over medium high heat. Saute shallot for 30 seconds.
step 17
Add Broccoli Florets (1 cup), Salt (1/4 tsp), and a pinch of pepper. Cover and cook for 2 minutes.
step 17 Add Broccoli Florets (1 cup), Salt (1/4 tsp), and a pinch of pepper. Cover and cook for 2 minutes.
step 18
Stir and add a 1/4 cup of water. Reduce heat to medium, cover, and steam for 3 more minutes.
step 19
Remove from heat, and keep covered until plating.
step 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.
step 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.
step 21
Plate broccoli florets and shallot against the other side of the couscous with the shallots displayed on top. Garnish with Lime (1) wedges.
step 21 Plate broccoli florets and shallot against the other side of the couscous with the shallots displayed on top. Garnish with Lime (1) wedges.
Tags
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Dairy-Free
Lunch
Date Night
Fish
Shellfish-Free
Meals for Two
Summer
Whole Grains
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