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.
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.