Couscous with cod and chickpeas
4 servings
45 minutes
Couscous with cod and chickpeas is a dish inspired by Indian traditions that combines the tenderness of fish with rich spices and the texture of chickpeas. Its history traces back to ancient cuisine where chickpeas were valued for their nutrition and couscous was used as a versatile side dish. A thick tomato sauce with cumin and garlic adds an Eastern depth of flavor, while zucchini and carrots bring freshness and brightness. Cod, tender and absorbing aromas, makes this dish balanced and light. It is perfect for cozy dinners, nourishing and warming while providing a sense of exotic travel. Served with fluffy couscous that harmoniously complements the textures and flavors of the dish. Each spoonful is a blend of tradition, comfort, and sophistication.
1
In a thick-bottomed pan or tagine, heat olive oil and sauté finely chopped onion for about 3 minutes until golden.
- Olive oil: 2 tablespoons
- Onion: 1 g
2
Add tomatoes to the chopped ones in their own juice. One can is needed. Simmer for about 2 minutes.
- Canned tomatoes: 1 jar
3
Add pre-cooked chickpeas. For this, soak them overnight, drain the water, and then boil in fresh water until ready. You can also use 1 can of canned chickpeas.
- Chickpeas: 1 glass
4
Add finely chopped garlic, chili, and cumin, pour in 0.5 liters of cold water, and simmer on low heat for 15 minutes.
- Garlic: 3 cloves
- Chili pepper: to taste
- Cumin (zira): 2 tablespoons
5
Add diced zucchini and carrot, along with large pieces of cod fillet, and simmer for another 10 minutes.
- Zucchini: 0.5 piece
- Carrot: 1 piece
- Cod: 400 g
6
Serve with couscous prepared according to the package instructions.
- Couscous: 1 glass