Chermoula Cod

Name: Chermoula Cod with Veggie Couscous and Feta
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Cod fillet; 1 Pieces of Lemon; 1 Pieces of Garlic cloves; 15 Grams of Fresh coriander; 15 Grams of Fresh parsley; 2 Grams of Smoked paprika powder; 2 Grams of Cumin powder; 1 Tsp of Salt; 3 Tbsp of Olive oil; 1 Tbsp of Vegetable oil; 240 Grams of Chickpeas; 1 Pieces of Carrot; 1 Pieces of Small zucchini; 150 ML of Water; 1 Pieces of Vegetable stock cube; 100 Grams of Couscous; 30 Grams of Golden raisins; 50 Grams of Feta cheese; 30 Grams of Almond flakes

with Veggie Couscous and Feta

Chermoula is a marinade and relish used in Algerian, Moroccan and Tunisian cooking. It's traditionally used to flavour fish or seafood.

Cals 731 · Prot 55 · Carbs 100 · Fat 15

Family Friendly

30 min

Chermoula Cod with Veggie Couscous and Feta

Chermoula is a marinade and relish used in Algerian, Moroccan and Tunisian cooking. It's traditionally used to flavour fish or seafood.

Cals 731 · Prot 55 · Carbs 100 · Fat 15

Family Friendly

Ingredients

Cod

Cod fillet 6*

350 Grams

Lemon

1 Piece

Garlic cloves

1 Piece

Fresh coriander

15 Grams

Fresh parsley

15 Grams

Smoked paprika powder

2 Grams

Cumin powder

2 Grams

Salt

0.5 Tsp

Olive oil

3 Tbsp

Vegetable oil

1 Tbsp

Couscous

Chickpeas

240 Grams

Carrot

1 Piece

Small zucchini

1 Piece

Water

150 ML

Vegetable stock cube 15*

1 Piece

Couscous 10*11*

100 Grams

Golden raisins 14*

30 Grams

Garnish

Feta cheese 4*

50 Grams

Almond flakes 1*2*

30 Grams

Allergens

*6 Fish, *15 Celery, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *4 Milk, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3057 / 731
Fats (g)	15
of which saturated (g)	3.8
Carbohydrates (g)	100
of which sugars (g)	15.8
Fibers (g)	15
Proteins (g)	55.1
Salt (g)	5.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Chermoula

Juice half the lemon into a food processor. Peel and chop the garlic. Tear the coriander and parsley over the food processor. Add the smoked paprika, cumin, salt and olive oil. Blend until smooth.

2 Marinate fish

Place the cod and half of the chermoula sauce into a bowl. Mix and set aside for 5 min. Refrigerate any excess chermoula sauce.

3 Couscous

Meanwhile, drain and rinse the chickpeas. Peel the carrots. Chop the zucchini and carrots into small pieces. Add the measured water and stock cube to a pot. Bring the water to a boil and add the carrots and zucchini. Cover and boil for 5 min or until tender with a slight bite. Place the couscous, chickpeas and raisins in a large bowl. Pour in the hot veg and stock over the couscous. Stir, cover and set aside for 10 min.

4 Toast almond

Meanwhile, toast the sliced almonds in a hot, dry pan for 2 min or until starting to brown. Transfer the toasted almonds to a plate. Reserve the pan.

5 Fry fish

Return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the cod and fry for 4 min. Flip the cod and fry for an additional 2- 3 min or until cooked through.

6 Serve

Fluff the couscous with a fork and divide among plates. Top with the cod and crumble the feta over the top. Garnish with the toasted almonds. Serve the remaining chermoula on the side.

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