I’m excited to share this recipe today – it’s one of my favorite ways to eat brain-boosting fish. Cod with Chermoula and Whole Wheat Couscous pairs the bold flavor of chermoula with the mild flavor of cod. Feel free to use your favorite white fish instead, such as tilapia, catfish, etc. Serve with a simple salad of leafy greens for a complete MIND Diet meal.

Chermoula is a delicious North African sauce with smoky, earthy, zesty, and herbaceous flavors. It freezes beautifully, so I like to make a double batch of the sauce to put in the freezer for later meals. Pre-made chermoula can bring this recipe down to about 30 minutes total, making it a good option for weeknight dinners.

In addition to bringing dynamic flavor, chermoula also delivers a multitude of brain-health benefits to your dinner plate:

• Olive oil is one of the keystone MIND Diet foods because of its anti-inflammatory and antioxidant properties. Some of the plant compounds in olive oil, known as polyphenols, are considered neuroprotective.
• Cilantro, like other herbs, is also an anti-inflammatory and antioxidant. Tender leafy herbs have similar brain-health benefits as leafy greens, so you can count them toward your daily greens total.
• According to Dr. Annie Fenn, spices are, ounce for ounce, “the most potent brain foods in your kitchen.”* This is especially true for the spices in chermoula:
  • Ginger has numerous antioxidant and anti-inflammatory properties and can help improve cognition.
  • Cumin contains a compound called cuminaldehyde, which has been shown to be neuroprotective in mice.
  • Paprika and red pepper flakes are spice forms of peppers, which means they contain capsaicin: the component of peppers that gives them heat. While capsaicin has numerous health benefits, it has been shown to prevent and clear the formation of the toxic brain proteins that are associated with Alzheimer’s and dementia in animal models. It is also linked with a reduced risk of Alzheimer’s disease in human studies.

I keep whole wheat couscous on hand to use instead of the more refined variety. My family and I think it tastes the same as regular couscous. I buy whole wheat couscous in bulk here.

I hope you enjoy Cod with Chermoula and Whole Wheat Couscous. I love the flavor explosion when the chermoula combines with the sweet dried fruit in the couscous. Let me know what else you think chermoula might be good with in the comments. Happy MIND Diet eating!

Cod with Chermoula and Whole Wheat Couscous

Cod with Chermoula and Whole Wheat Couscous pairs the mild flavor of cod with the bold flavors of a smoky, earthy, zesty, and herbaceous North African sauce.

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Total Time 1 hour hr

Course Main Course

Cuisine Mediterranean

Servings 4

Notes

Chermoula freezes well. Make a double batch of chermoula and keep the extra in the freezer for a faster meal the next time. Try substituting chopped dried apricots for the golden raisins if desired. Serve with a simple side salad for a complete meal.

Ingredients

  

Ingredients

• 1/2 cup cilantro minced and divided
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh ginger grated
• 4 garlic cloves minced, pressed, or grated
• 1 lemon zested and juiced
• 4 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt
• Black pepper
• 4 cod filets or other white fish, 6-8 ounces each
• 1 cup water
• 1 cup whole wheat couscous
• 1/2 cup golden raisins optional

Instructions

 

Instructions

• Heat oven to 350 °F. To make chermoula, combine 6 tablespoons cilantro, oil, ginger, garlic, lemon juice, smoked paprika, cumin, crushed red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper in small bowl. Taste and adjust seasonings if needed (add olive oil if the lemon is too strong).
• Pat cod dry with paper towel, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet. Spread 1 tablespoon of chermoula over each filet. Set remaining chermoula aside. Bake cod until it flakes throughout, or registers 135 °F, about 20 minutes.
• While cod is roasting, bring water to boil in medium pot with lid. Immediately remove from heat; stir in couscous, lemon zest, golden raisins (if using), and 1/4 teaspoon kosher salt. Cover pot and let set until couscous has absorbed all the water and softened, about 10 minutes.
• Fluff couscous and divide among serving plates. Place cod on top of couscous and sprinkle with remaining cilantro. Serve with remaining chermoula.

Keyword 30 minute meal, Brain health, Cilantro, Cod, Ginger, Herbs, MIND Diet, Pescatarian, Seafood, Spices, whole grains

*Brain Health Kitchen page 46