Cod and Spiced Israeli Couscous

with a Mint Salsa

  • 35 min
600 calories and less
Spicy
Fish
High in fiber
High Protein
Low Sodium
Spice up your night with our colourful cod recipe. This baked cod on a bed of deliciously spiced couscous with a surprising and exquisite mint salsa on the side will warm you up from the inside.

Allergens: Fish, Gluten, Sulphite, Wheat
Cod and Spiced Pearl Couscous

Ingredients

1
French Shallot(s)
25 g
Sultana Raisins
1
Garlic Clove(s)
8 g
Ginger
2
Carrot(s)
2 tsp
Red Wine Vinegar
3 tbsp
Olive Oil (not included)
1/2 tsp
Turmeric
2
Cod Fillet(s)
2 tsp
Colombo Mix
1 1/2 cup(s)
Water for Couscous (not included)
3/4 cup(s)
Israeli Couscous
50 g
Spinach
5 g
Mint
Nutritional facts
Per serving
Amount / Serving
Calories
619 kcal
Total fat
24 g
Saturated Fat
3 g
Sodium
520 mg
Total Carbohydrate
72 g
Fiber
9 g
Sugar
11 g
Proteins
30 g

Instructions

Prepare ingredients
1

Prepare ingredients

Preheat oven to 400°F

Chop shallots, raisins, garlic, ginger, and carrots.

In a small bowl, mix half the shallot, the red wine vinegar, the raisins and salt.

Cook vegetables
2

Cook vegetables

In an oven-safe pan, warm 1 tbsp of olive oil (double for 4 ppl) over medium-high heat. Add remaining shallot and cook for 3 minutes. Add garlic, ginger, turmeric, the carrots and 1/2 cup of water (double for 4 ppl.). Cook for an extra 2 minutes.

Cook the fish
3

Cook the fish

Pat the fish dry, drizzle 1 tbsp of olive oil (double for 4 ppl.), salt and pepper. Cover with the Colombo spice mix. Add to the vegetable pan and bake in the oven for 20 minutes.

Cook the couscous
4

Cook the couscous

Bring 1.5 cups of water (double for 4 ppl.) to a boil in a small pot. Add the Israeli couscous, cover, and let simmer over low heat for 8-10 minutes stirring from time to time.

Remove from heat, mix in spinach and set aside, covered.

Add the couscous
5

Add the couscous

When fish is cooked, set aside on a plate. Add the couscous to the pan and mix with the vegetables.

Serve
6

Serve

Chop the mint.

Add the mint to the raisin mixture with 1 Tbsp of olive oil (double for 4ppl.).

Spoon mint salsa over fish and serve with couscous salad.