SPICED COD WITH COUSCOUS & CARROT‑RAISIN SALAD
A fragrant Moroccan spice rub transforms cod into a bold main, paired with fluffy couscous and a bright carrot‑raisin salad for texture and contrast. Ready in 30–35 minutes.
INGREDIENTS
• 4 cod fillets (600 g / 1.3 lb)
• 2 tsp ground cumin (4 g)
• 1 tsp ground coriander (2 g)
• 1 tsp smoked paprika (5 g)
• ½ tsp ground cinnamon (1 g)
• 2 tbsp olive oil (30 ml)
• 200 g couscous (7 oz / 1 cup)
• 250 ml vegetable stock (1 cup)
• 2 large carrots, grated (200 g / 7 oz)
• 50 g raisins (1.75 oz / ¼ cup)
• 2 tbsp lemon juice (30 ml)
• Salt and pepper to taste
• Fresh coriander or parsley for garnish
STEP-BY-STEP COOKING INSTRUCTIONS
1. Mix cumin, coriander, paprika, cinnamon, salt, and pepper; rub onto cod fillets.
2. Heat 1 tbsp olive oil in a skillet over medium‑high heat; sear cod 3–4 minutes per side until cooked through (or bake at 200°C / 400°F for 10–12 minutes).
3. Meanwhile, bring stock to a boil, pour over couscous in a bowl, cover and let sit 5 minutes; fluff with a fork.
4. Toss grated carrots with raisins, lemon juice, 1 tbsp olive oil, salt, and pepper to make the salad.
5. Plate couscous, top with cod, serve carrot‑raisin salad on the side, garnish with fresh herbs.
HELPFUL COOKING TIPS
1. Toast the spices briefly in a dry pan before rubbing on the fish to amplify aroma.
2. Use fine couscous for fastest cooking.
3. Grate carrots finely so the salad mixes easily with raisins and dressing.
4. Add toasted almonds or pistachios to the salad for crunch.
5. Serve with a dollop of yogurt or labneh to cool the spices.
6. Variation: replace cod with haddock or pollock; swap raisins for chopped dried apricots
PREP & COOKING TIMES
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
NUTRITIONAL INFORMATION (PER SERVING, 4 SERVINGS)
• Calories: ~460 kcal
• Protein: 34 g
• Carbohydrates: 48 g
• Fat: 12 g
• Fiber: 4 g
DIETARY TAGS
• High protein
• North African inspired
• Quick weeknight meal
ALLERGEN INFORMATION
• Contains fish (cod)
• Contains gluten (couscous) — use gluten‑free couscous or quinoa to make gluten‑free