Cod with couscous in Moroccan style
3 servings
30 minutes
Moroccan-style cod with couscous is a gastronomic journey into the unique cuisine of the Maghreb. This dish combines the freshness of white fish with rich Eastern spices, creating a unique flavor: the softness of cod is highlighted by the aroma of cumin, coriander, and turmeric, while couscous absorbs the rich spicy sauce. Almond flakes and cilantro add freshness and textural variety to the dish. The origins of this recipe lie in Moroccan culinary traditions where the harmony of spices is the foundation of gastronomic art. This dish is perfect for a cozy family dinner or an exquisite dinner with friends. Hearty yet light, it pairs wonderfully with a glass of white wine or freshly squeezed citrus juice. The unique combination of ingredients makes it a true culinary gem!
1
We mix the spices in the specified proportions. In a thick-bottomed pan, heat 2 tablespoons of vegetable oil, add half of the spice mixture, and wait until they blend with the oil and start releasing their amazing aroma! Stir the spices slightly to ensure the oil fully coats them. *If you like it spicier, you can add a bit of red chili pepper at this stage.
- Yellow curry powder: 2 teaspoons
- Cumin seeds: 0.5 teaspoon
- Fennel seeds: 0.5 teaspoon
- Coriander seeds: 0.5 teaspoon
- Black mustard seeds: 1 teaspoon
- Turmeric: 1 teaspoon
- Bell pepper: 1 piece
- Onion: 1 piece
2
Add sliced onions and peppers to the pan, mix with spices, and simmer for 7-10 minutes until the vegetables soften slightly.
3
While the vegetables are stewing, let's boil water, add couscous to the pot, lightly salt it, and drizzle with half a tablespoon of olive oil. Pour boiling water over it and cover with a lid, let it steep. Remember, couscous doesn't need to be cooked!
- Couscous: 200 g
- Chopped cilantro (coriander leaf): 0.5 bunch
4
Now carefully place the cod, cut into small pieces, on top of the vegetables. Sprinkle with the second half of the spices and lightly salt. You can add a little water, cover with a lid, and simmer for 15 minutes until the fish is cooked.
- Cod fillet: 400 g
- Yellow curry powder: 2 teaspoons
- Cumin seeds: 0.5 teaspoon
- Fennel seeds: 0.5 teaspoon
- Coriander seeds: 0.5 teaspoon
- Black mustard seeds: 1 teaspoon
- Turmeric: 1 teaspoon
- Lime: 1 piece
5
While the fish is cooking, let's prepare the topping. We will mix finely chopped cilantro with almond flakes and the zest of half a lime.
- Chopped cilantro (coriander leaf): 0.5 bunch
- Flaked almonds: 30 g
- Lime: 1 piece
6
Place couscous on a plate, top with fish and vegetables. Drizzle the couscous with sauce from the pan and sprinkle everything with almonds and cilantro.
- Couscous: 200 g
- Cod fillet: 400 g
- Onion: 1 piece
- Bell pepper: 1 piece
- Flaked almonds: 30 g
- Chopped cilantro (coriander leaf): 0.5 bunch