Recipe: Spiced Cod with CousCous

We enjoy eating seafood but I admit, we’ve fallen into a shrimp and salmon routine for dinners at home.  The other night we were craving something from the sea but wanted to go outside of our normal choices so I decided to grab some cod from the fish monger.

As you know, my favorite recipe collection lately is Martha Stewart’s One Pot cookbook – which has a great recipe for a baked cod.  I made some tweaks and adjustments to give it a bit more of a personal touch which paid off…. my version of this Spiced Cod with Couscous is now a regular go-to meal for us.

The couscous is fluffy and flavorful – Chris wisely compared it to a lighter version of stuffing – and the fish was tender and moist.  Plus, it’s so pretty looking! Pleasing to the eye and the belly.

Spiced Cod with Couscous
Serves 4

1/2 tsp tumeric
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground cumin
Salt and Pepper
1 1/2 cups water
4 medium carrots, peeled, quartered lengthwise and cut on the diagonal
4 stalks celery, cut the same as the carrots
1 cup couscous
1/2 cup almonds, slivered or roughly chopped
1/2 cup dried cranberries
1/4 cup chopped fresh mint leaves, plus extra for garnish
1 tbsp olive oil
4* skinless cod fillets (6oz each)
Lemon wedges, for serving

*can be customized – make 1 or 4 or more cod fillets! If it fits, it bakes

Preheat oven to 450 degrees.  Mix together tumeric, coriander, paprika, cumin, 1/2 tsp salt and 1/4 tsp pepper.  In a baking dish (suggested size:9 x 13 inch), mix together water, carrots, celery, couscous, almonds, cranberries, mint, oil, 1 1/2 tsp salt and 1/2 tsp pepper.

Place cod on top of couscous mixture, and season with spice mixture – using your hands to rub the mixture on the top.  Wash hands, then cover pan with aluminum foil; bake until fish is opaque throughout, 20 minutes.

Fluff couscous with a fork.  Transfer fish and couscous mixture to plates.  Top with mint garnish and serve with lemon wedges.



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