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RECIPE
15 INGREDIENTS21 STEPS30MIN

North African Spiced Cod with Herbed Couscous

4.5
2 Ratings

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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.
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
Ras el Hanout
2
Cod Loins
1/3 cup
Couscous
4
Scallions
1/2
Serrano Chili
1
Shallot
1/2 cup
1 Tbsp
1/4 cup
2 Tbsp
1 1/4 tsp

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Nutrition Per Serving

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CALORIES
652
FAT
43.1 g
PROTEIN
24.7 g
CARBS
45.5 g

Cooking Instructions

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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 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 (0.5 ounce) and Fresh Mint (0.5 ounce) leaves and add to tomatoes.
Step 7
Thinly slice two of the Scallion (2), 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 tablespoon), Salt (1/2 teaspoon), and juice from one Lime (1).
Step 11
Next, finely chop the remaining Scallion (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 13
Combine the Ras el Hanout (1 tablespoon), Olive Oil (1 tablespoon), and Salt (1/2 teaspoon) in a second small bowl and mix.
Step 14
Pat dry Cod Loin (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 tablespoon) in a medium saute pan over medium high heat. Saute shallot for 30 seconds.
Step 17
Add Broccoli Florets (6 ounce), Salt (1/4 teaspoon), 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 21
Plate broccoli florets and shallot against the other side of the couscous with the shallots displayed on top. Garnish with Lime (1) wedges.

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Nutrition Per Serving
Calories
652
% Daily Value*
Fat
43.1 g
55%
Saturated Fat
6.1 g
30%
Trans Fat
0.0 g
--
Cholesterol
36.0 mg
12%
Carbohydrates
45.5 g
17%
Fiber
7.6 g
27%
Sugars
12.8 g
--
Protein
24.7 g
49%
Sodium
1960.5 mg
85%
Vitamin D
--
--
Calcium
131.8 mg
10%
Iron
3.2 mg
18%
Potassium
363.5 mg
8%
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